Whipped Coconut Cream Plantain Cups with Mango and Avocado

gluten freepaleovegetarian
Whipped Coconut Cream Plantain Cups with Mango and Avocado

Whipped Coconut Cream Plantain Cups with Mango and Avocado

If you’re like most, you’ve been Googling like crazy, trying to figure out what to get your mom/mum/ma/mommy for Mother’s Day.

Common search terms might be “gifts for moms,” “mother’s day present,” or just frankly, “what should I get my mom for Mother’s Day?”

Well, if you’re budget is beat and you still want to make your mother feel special, do what I do: throw her a brunch.

Whipped Coconut Cream Plantain Cups with Mango and Avocado

But of course, you want to make her a healthy brunch. After all, she’s your mother – you want her to feel great on her big day.

But where will you find healthy recipes that aren’t tasteless and stuffed with “sugar free” and “low fat” processed ingredients?

See where I’m going with this?

There are plenty of recipes at Inspiralized.com that are easy to make and very impressive – such as my Tortilla Espanola from this week, my Gruyere Potato Noodle Casserole (you forgot about that already, didn’t you?) or my Quinoa-Beet Rice.

Whipped Coconut Cream Plantain Cups with Mango and Avocado

If you’re looking for some finger-food type recipes suitable for a brunch with your whole family, today’s your lucky day.

I’ve made muffin “cups” using plantain “rice,” filled them with avocado, mango, cilantro and lime juice and topped them all off with a fresh whipped coconut cream.

They’re vegetarian, Paleo and gluten-free. These brunch muffins are perfect for dessert! Make them a bit smaller (ie mini muffin tins) and serve them as appetizers.

Whipped Coconut Cream Plantain Cups with Mango and Avocado

They key to these plantain cups is to fill the muffin tins with a thin layer of plantain mixture – if it’s too thick, the cup will overpower the yummy mango-avocado “salsa.” Don’t pack the bottom of the muffin tin too compactly!

Regardless, these are delicious – and I think whipped coconut cream is my new favorite topping…. which is dangerous, for many reasons.

Also, I learned from Giada a couple weeks ago that the key to easy removal of contents from muffin tins is by placing a piece of sliced parchment paper in the tin before placing in your mixture. Worked like a charm!

Whipped Coconut Cream Plantain Cups with Mango and Avocado

As if these plantain cups weren’t enough, I’ve teamed up again with four lovely ladies for a roundup of Mother’s Day Brunch ideas:

Inspiralized.com - Mother's Day Brunch


Top left: Citrus Quinoa Salad from FitFoodieFinds.com

Top right: BLT Crustless Quiche from NoshandNourish.com

Bottom left: Mocha Almond Pancakes from TheHealthyMaven.com

Bottom middle: Lemon Blueberry Muffins from LexisCleanKitchen.com

Bottom right: Today’s recipe!


Nutritional Information & Recipe


Whipped Coconut Cream Plantain Cups with Mango and Avocado

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 6


  • 2 medium-ripe plantain peeled, Blade C
  • 1.5 tbsp coconut flakes
  • 1 large egg + 1 egg white
  • 1 can coconut milk refrigerated for at least 2 hours
  • 1 tsp vanilla extract
  • 2 tsp honey
  • 3/4 cup chopped mango
  • 1/2 cup chopped avocado
  • 1.5 tbsp chopped cilantro
  • juice of 1 lime


  • Preheat the oven to 400 degrees.
  • Place your plantain noodles into a food processor and pulse until rice-like. Place the "rice" in a bowl and add in the egg and coconut flakes. Toss to combine thoroughly and season with salt and pepper. Set aside.
  • Cut 6 inch strips of parchment paper and line each muffin tin with the strips. Coat with cooking spray.
  • Place 1/6th of the plantain mixture into each muffin tin and spread out into the tin in a thin layer, filling the sides of the cups. Be careful to leave the "insides" of the tin open to place in the mango salad later.
  • Bake in the oven for 15 minutes.
  • While the cups are baking, remove your coconut milk from the refrigerator and scoop off the top layer of "cream" (it should resemble cream and be thick.) Place the coconut cream, vanilla and honey into a bowl and beat with a hand mixer for 5 minutes or until "whipped." Alternatively, use a stand mixer on high to whip. Once done, set aside.
  • After your whipped cream is done, mix your mango, avocado, cilantro and lime juice together. Set aside.
  • Once the cups are baked, fill each with equal portions of the mango mixture and top with a dollop of the coconut whipped cream. There will be leftover cream - save for future use!

Whipped Coconut Cream Plantain Cups with Mango and Avocado

Whipped Coconut Cream Plantain Cups with Mango and Avocado

Whipped Coconut Cream Plantain Cups with Mango and Avocado


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Share on google
Share on twitter
Share on linkedin

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating

The maximum upload file size: 300 MB. You can upload: image.


Stephie G. says:
I think I'm going to veganize this recipe and make it as a dessert one day. But first, I must get my spiralizer.
cindy says:
These look fantastic. Thank you so much for providing the nutritional content. I know all your recipes are healthy, but in my nevervending quest for weight loss, it helps to track my food. I love my spiralizer - and this machine has changed the way my family eats. I look forward to your email every morning!
I've actually never tried plantain before! What does it taste like?
Wow, these are absolutely amazing. So perfect for Mother's Day. The pictures are beautiful too!
Lynell says:
I have been wanting to experiment with plantains for a while now, this just might be the inspiration that I need. :) (BTW, I just got my spiralizer last week, and I am in love!)
sweetphi says:
These look totally delicious...and I just so happen to have a mango that is ready to be used in my fridge, so I'm going to try these :)
Such a unique idea of using plantains!!
Why have I never been to your blog before!? This is just incredible. I think I need to spend some time browsing. And these little cups are too cute for words!
Aw, thank you so much!
jenny says:
I have the spirilizer you recommended but I don't see the lettering A B C on the blades ?you specify a blade on each recipe by the letter but mine are not marked
Go to www.inspiralized.com/howto to learn about the blades!
Kristen says:
What is the texture of the cups supposed to be like? From the pictures I imagined they'd have a crunch to them but mine turned out very soft. Tasty, but not how I imagined them. I also had a hard time spiralizing them (guessing my plantains were too ripe) so I just chopped them up with a knife after the first plantain.
It's important that the plantains are medium ripe, so green but starting to yellow/brown. They should be tough in texture!
lisa says:
I am not familiar with the blade c. is there another way to cut the plantain if you don't have this specific utensil?
Alison says:
Can these tart shells be frozen and pulled out when needed to fill later? Thanks

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.

taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals

if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe