Creamy Coconut & Banana Mash
This Creamy Coconut & Banana Mash offers a delightful, dairy-free alternative to traditional mashed potatoes, featuring the subtle sweetness of green plantains and rich coconut cream.
For 4 servings
Peel the green plantains: Carefully cut off both ends of each plantain. Score a shallow line lengthwise down one side of the plantain skin, being careful not to cut too deep into the flesh. Use your thumbs to pry open the skin from the score line and peel it away.
Chop and boil: Cut the peeled plantains into 1-inch thick rounds. Place them in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the plantain pieces are very tender when pierced with a fork.
Drain and mash: Once tender, drain the plantains thoroughly in a colander. Return the hot plantain pieces to the empty pot or transfer them to a large mixing bowl. Using a potato masher, fork, or a ricer, mash the plantains until mostly smooth, leaving a few small lumps for texture if desired.
Season and cream: Add the coconut cream, minced garlic, onion powder, salt, and black pepper to the mashed plantains. Mix vigorously with a spoon or spatula until all ingredients are well combined and the mash is creamy. Taste and adjust seasoning as needed.
Finish and serve: Stir in the fresh lime juice, if using. Transfer the creamy mash to a serving bowl. Garnish generously with fresh chopped chives before serving hot as a delicious side dish.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra creaminess, warm the coconut cream slightly before adding it to the mash. This helps it incorporate more smoothly.
- 2If your mash feels too dry, add a splash of hot water or vegetable broth, one tablespoon at a time, until it reaches your desired consistency.
- 3Ensure plantains are truly green and firm for a savory, potato-like mash. Riper, yellow plantains will result in a sweeter dish.
- 4Don't over-mash the plantains in a food processor, as this can make them gluey. A potato masher or ricer is best for a fluffy texture.
Adapt it for your goals.
Spicy Kick
Add 1/4 teaspoon of cayenne pepper or a finely minced jalapeño to the mash for a subtle heat. A dash of hot sauce at the end also works.
Herbaceous TwistHerbaceous Twist
Incorporate other fresh herbs like cilantro, parsley, or a touch of dried oregano along with the chives for a different aromatic profile.
Cheesy (Dairy Free)Cheesy (Dairy-Free)
Stir in 2-3 tablespoons of nutritional yeast for a savory, 'cheesy' flavor without dairy, enhancing the umami notes.
Why this is on our healthy list.
Rich in Potassium
Plantains are an excellent source of potassium, an essential mineral important for maintaining healthy blood pressure and fluid balance.
Good Source of Fiber
Both plantains and coconut cream contribute dietary fiber, aiding in digestive health, promoting satiety, and helping to regulate blood sugar levels.
Dairy-Free & Allergen-Friendly
This recipe is naturally dairy-free, gluten-free, and vegan, making it suitable for individuals with various dietary restrictions or preferences.
Frequently asked questions
While you can, the flavor and texture will be significantly different. Ripe bananas will yield a much sweeter mash, more akin to a dessert, and may not hold up as a savory potato alternative. Green plantains are crucial for the intended savory profile.
