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Lao Plantain Coconut Cakes

Lao · Dessert · Easy

Lao Plantain Coconut Cakes

Total
1 hr 15 min
Prep
30 min
Serves
12
Calories
220
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Ripe plantains and coconut cream bake into soft, spoon-tender little cakes with browned tops. No flour is needed for their dense, custardy centers.

Mashed fruit gives Lao Plantain Coconut Cakes their structure, so they settle into moist little puddings rather than springy muffins. Coconut cream adds richness while ripe plantains supply most of the sweetness.

Choose plantains with mostly black skins and soft flesh. Green or barely ripe fruit stays starchy and firm; it will not mash into the smooth batter these small cakes need.

SweetCreamyBakingVeganVegetarianGluten-freeDairy-freeNut-freeEgg-free

Method

  1. Heat the oven to 350°F (180°C). Line 12 large muffin cups with parchment liners. Mash the peeled plantains until nearly smooth.

  2. Stir coconut cream, sugar and salt into the plantains until evenly blended. Divide among the cups, filling nearly to the top.

  3. Bake for until the tops are browned in spots and the centers hold together with a soft wobble. They will remain denser and moister than flour muffins.

  4. Cool in the pan for before lifting out. Serve with a spoon, or chill for firmer cakes that release more cleanly from the liners.

Forkue tips

  • Use a food processor for especially smooth plantain pulp, but scrape down the bowl so no firm pieces remain.

Storing and reheating

Refrigerate covered for up to 4 days. Serve chilled or warm briefly in the microwave; keep them in their liners to support the soft centers.

Kitchen gear

Muffin panTop picks on Amazon
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Nutrition per serving, estimated

220Calories
2gProtein
32gCarbs
11gFat

Lao Plantain Coconut Cakes: FAQ

Can I use bananas?

Very ripe bananas make a softer, sweeter result. Plantains give more body, so the cakes may need to be served in their liners with a spoon if swapped.

Why are they not fluffy?

There is no flour, egg or leavener here. The intended texture is dense and custardy, with the plantain starch holding the coconut mixture together.

How do I store and reheat Lao Plantain Coconut Cakes?

Refrigerate covered for up to 4 days. Serve chilled or warm briefly in the microwave; keep them in their liners to support the soft centers.

How long does Lao Plantain Coconut Cakes take?

About 1 hr 15 min in total: 30 min prep and 45 min cooking.

What do I need to make Lao Plantain Coconut Cakes?

The key ingredients are plantains and coconut cream, plus pantry basics.

Any tips for Lao Plantain Coconut Cakes?

Use a food processor for especially smooth plantain pulp, but scrape down the bowl so no firm pieces remain.

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