Laos Plantain Coconut Bake (Flourless Muffin)
Plantains transform into tender, naturally sweet cake when baked with coconut cream, requiring no flour to bind them. This technique relies on the fruit's starch and moisture to create structure, a method common across the Caribbean and West Africa where plantains anchor both savory and sweet cooking. The result is dense, almost custard-like, with the coconut adding richness without heaviness, making it an ideal dessert when you're avoiding grains.
Instructions
Preheat oven to 350 degrees.
Mash the plantains until it has a paste consistency.
Mix togher the coconut cream and granulated sugar.
Mix well.
Add muffin liners to muffin pan.
Fill the mixture into muffin pan.
Bake for 45 minutes until baked all the way through..
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