Dodo Bake (Baked Sweet Plantain with Coconut Cream)

Name: Dodo Bake (Baked Sweet Plantain with Coconut Cream)
Total time: 40 min
Cuisine: West African
Ingredients: 4 plantains, black skinned; 2 tbsp coconut oil, melted; 2 tbsp soft light brown sugar; 1 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.25 tsp salt; 200ml coconut cream; 1 lime, juice and zest; 2 tbsp desiccated coconut, toasted

Very ripe plantain roasted until caramelised and sticky, served with cinnamon and cool coconut cream.

Time40 min
LevelEasy
Costabout £0.70 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

4plantainsblack skinned
2 tbspcoconut oilmelted
2 tbspsoft light brown sugar
1 tspground cinnamon
¼ tspground nutmeg
¼ tspsalt
200 mlcoconut cream
1limejuice and zest
2 tbspdesiccated coconuttoasted

Method

1
Heat the oven to 200°C (180°C fan). Line a large baking tray with baking paper.
2
Peel the plantain and slice each in half lengthways. Lay cut side up on the tray.
3
Brush with the melted coconut oil. Mix the sugar, cinnamon, nutmeg and salt and sprinkle over the top.
4
Bake for 15 minutes, turn them over, and bake for another 15 minutes until soft, sticky and browned at the edges.
30 min
5
Stir the lime zest and a squeeze of juice into the coconut cream.
6
Serve the hot plantain with spoonfuls of the cream, the toasted coconut and a little more lime juice.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.