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Whipped Coconut Cream Plantain Cups with Mango and Avocado

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

  • 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

Instructions

  • 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!