~561 cal · 4g protein · 82g carbs · 29g fat (estimated, per serving)
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Plantains in sweet coconut milk
🇸🇨 Victoria
Ladob is a Seychellois Creole dish that lives happily between breakfast and dessert: ripe plantains (or cassava and sweet potato) gently poached in coconut milk sweetened with sugar and perfumed with vanilla and nutmeg. Eaten warm in the islands, it is pure tropical comfort.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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4 ripe plantains
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2 cups coconut milk
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1/3 cup sugar
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1 tsp vanilla
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1/4 tsp grated nutmeg
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1 pinch pinch of salt
Instructions
1
Peel the plantains and cut them into thick chunks on the diagonal.
2
Bring the coconut milk, sugar, vanilla, nutmeg, and salt to a gentle simmer in a wide pan.
3
Add the plantains and poach gently 12–15 minutes, spooning the milk over them, until soft and glossy.
4
Let the sauce reduce to a light syrup, then serve warm in bowls with the coconut milk poured over.
Victoria Creole island cooking, Seychelles.
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🌏 While it simmers — know your destination
📍
Victoria. The world's smallest capital, of Creole fish curry.
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Seychelles. Indian Ocean isles of Creole fish curry and coconut.
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Africa. Fifty-four countries of tagines, stews, and fire-kissed grills.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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