Plantain Rice Pudding

When plantains are ripe, they take on a much sweeter flavor, making them a great substitute in rice pudding. Though you still need to get a fairly green plantain to be able to spiralize it, it’s okay if it is beginning to ripen a little bit, as it will only enhance the caramel-like flavor. If you prefer your pudding extra sweet, add more maple syrup to the recipe, or drizzle some over the finished product. You can also serve the pudding with fruit, raisins, nuts, or any toppings you may desire.

Serves 2

1 large plantain

1 tablespoon coconut oil

1⁄2 cup coconut milk, divided

2–3 tablespoons maple syrup

2 teaspoons vanilla

2 teaspoons cinnamon

1. Remove peel from plantain, cut in half crosswise, and slice off both ends. Spiralize using a small-noodle blade.
2. In a medium pan, heat 1 tablespoon coconut oil on medium heat. Add plantain noodles and sauté for about 1 minute. Then, as plantains begin to cook and soften, break them up into little rice-sized pieces using a spatula. This should naturally occur as plantains begin cooking. Sauté for about 2–3 minutes and then remove from heat.
3. While plantains are cooking, heat 1⁄4 cup coconut milk in a saucepan until it just hits a boil. Lower to medium heat and add plantain rice, maple syrup, vanilla, and cinnamon and mix together. Cook for about 3–5 minutes until coconut milk is absorbed, stirring occasionally. Then add the remaining 1⁄4 cup coconut milk and stir until coconut milk is absorbed again. Serve warm or let rice cool and then refrigerate.