Richness of coconut milk and sweetness of ripe plantain= Yummy dessert
I hail from the land of coconuts and plantains. This explains why I have so many recipes that call for plantain and coconut. They both make a remarkable combination and makes any dish taste delicious. In Kerala, this particular dish is served mostly for breakfast along with puttu or rice cakes/rice funnel cake. The sweetness from the ripe plantain and the creaminess from the coconut milk enhances the taste of this simple dish greatly. It has different names in different parts of Kerala. Some even call this as Mathuracurry (Sweet curry), plantain payasam, plantain stew etc. I like to have this as a dessert by itself rather than mixing it with puttu.
An easy and yummy dessert loved by both kids and adults. It’s all natural ingredients and quite healthy too. Since ripe plantains are used, they will impart sweetness to this dish and hence we can avoid the addition of too much sugar. This definitely makes a wonderful dessert and is easy to whip up.
Plantain in Coconut Milk
Ingredients
- Plantain, ripe-2 diced small
- Thin coconut milk- 1/2 cup
- Whole cardamom, smashed- 2
- Rice flour- 2 tbsp mixed in 3 tbsp water
- Thick coconut milk- 3/4 cup
- Water-1/4 cup, (if needed to thin down the gravy)
- Saffron- 10 strands soaked in 1 tbsp water
- Sugar- 3 tbsp (or add jaggery)
- Ghee- 1 tbsp (optional)
Instruction
- Dice the ripe plantains small. Make sure to use ripe plantains.
- In a saucepan, combine plantains, thin coconut milk, and 2 whole smashed cardamoms.
- Cook the plantains over medium heat till it gets soft, don’t cook till it turns mushy.
- If your using canned coconut milk, add some water to thin it down.
- Soak the saffron in water, keep aside.
- When the plantains have cooked well, add rice flour mixed in 3 tbsp water without any lumps.
- Keep stirring while adding the flour to avoid any lumps, the gravy will start to thicken.
- Now, add the thick coconut milk, combine well and lower the heat.
- Add soaked saffron and sugar.
- Instead of white sugar, jaggery can be added.
- Let the coconut milk come to a slight boil.
- If the gravy is too thick you could add 1/4 cup of water to thin it down.
- Taste and add more sugar if needed.
- Drizzle ghee over the coconut milk.
- Remove from the heat and keep aside covered for a few minutes.
- Serve after it has cooled down or chill it in the refrigerator. It tastes better when chilled.
- This can be also served along with Puttu or Idiyappam or spread it over crepes.
- Plantain, ripe-2 diced small
- Thin coconut milk- ½ cup
- Whole cardamom, smashed- 2
- Rice flour- 2 tbsp mixed in 3 tbsp water
- Thick coconut milk- ¾ cup
- Water-1/4 cup, (if needed to thin down the gravy)
- Saffron- 10 strands soaked in 1 tbsp water
- Sugar- 3 tbsp (or add jaggery)
- Ghee- 1 tbsp (optional)
- Dice the ripe plantains small. Make sure to use ripe plantains.
- In a saucepan, combine plantains, thin coconut milk and 2 whole smashed cardamoms .
- Cook the plantains over medium heat till it gets soft, don't cook till it turns mushy.
- If your using canned coconut milk, add some water to thin it down.
- Soak the saffron in water, keep aside.
- When the plantains have cooked well, add rice flour mixed in 3 tbsp water without any lumps.
- Keep stirring while adding the flour to avoid any lumps, the gravy will start to thicken.
- Now, add the thick coconut milk, combine well and lower the heat.
- Add soaked saffron and sugar.
- Instead of white sugar, jaggery can be added.
- Let the coconut milk come to a slight boil.
- If the gravy is too thick you could add ¼ cup of water to thin it down.
- Taste and add more sugar if needed.
- Drizzle ghee over the coconut milk.
- Remove the pan from the heat and keep aside covered for a few minutes.
- Serve after it has cooled down or chill it in the refrigerator. It tastes better when chilled.
- This can be also served along with Puttu or Idiyappam or spread it over crepes.
