Colombian•comfort
Ripe Plantain Casserole
This recipe was inspired by mother-in-law’s sweet-potato casserole. I had some ripe plantains at home and I wanted to make something with an American twist and my mother-in-law makes a delicious sweet potato pie. So, I decided to create something similar, but with ripe plantains and coconut. Enjoy!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 very ripe plantains (unpeeled)
- 2 eggs (beaten)
- 1/2 teaspoon ground cinnamon
- u3/4 cup coconut milk
- 1/2 cup melted butter
- 1/2 cup sugar
- Topping
- 1/2 cup all purpose flour
- 1/2 cup melted butter
- 1/2 cup brown sugar
- 1/2 cup grated coconut
Instructions
- 1
Preheat the oven to 350°F.
- 2
Bake the bake plantains for about 25 minutes. Let them cool and peel.
- 3
Mash the plantains and add the eggs, ground cinnamon, coconut milk, 1/2 cup melted butter and sugar.
- 4
Pour into a casserole dish.
- 5
In a medium bowl mix all the topping ingredients, until well combined. Sprinkle over the plantain mixture and bake at 350°F for about 40 minutes or until golden brown. Serve.