Sweet Plantain and Spice Pudding

Updated: May 5, 2021

Growing up, I could always expect to see Banana Pudding at the center of my dinner table, especially during special times throughout the year. Though my momma was always sure to throw down whenever she prepared the Banana Pudding, I wanted to create a recipe that celebrated the flavors of a household classic but introduce some flavors that were out of the "box." Now, let me warn you, this Sweet Plantain Pudding probably isn't the best dish to bring to a family barbecue, because as I said, it's definitely out of the box. This pudding is meant to be prepared whenever you want to try something new and introduce new flavors to your tastebuds. With the warm flavors of nutmeg and cinnamon pudding, paired with the complex texture of the plantains, this Sweet Plantain Pudding will definitely make its way to your recipe rolodex.

Serves: 8-10 people



2 plantains, sliced into 1/2 inch pieces

1 cup brown sugar

1 teaspoon ground cinnamon

1 teaspoon orange zest (optional)

1 tablespoon vanilla extract

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 cup butter

1 pinch of salt


20 ounces coconut milk

3/4 cups sugar

2 tablespoons corn starch

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 tablespoon vanilla extract

2 eggs

Whipped Cream:

1/2 cup cold heavy cream

1 tablespoon powdered sugar

1 (15 oz.) package of Vanilla Wafer or Pepperidge Farm Chessmen Cookies

1 teaspoon cinnamon (for dusting)


Plantains: Place all of the ingredients from the plantains recipe into a saucepan, cover with a lid, then place onto the stove over low heat—cook on for 15- 20 minutes, or until the sauce becomes thick and the plantains are tender. Then, remove from the heat and pour the plantains into a bowl to cool.

Pudding: Place a saucepan onto the stove over medium heat and add in the coconut milk. As you bring the coconut milk to a simmer, stir in the sugar, cornstarch, cinnamon, nutmeg, and vanilla.

In a medium-size bowl, whisk together the eggs. Then, temper the eggs with the hot coconut mixture. Once the egg mixture becomes warm, stir back into the pan. Cook the pudding for an additional 10 minutes, or once you can place the pudding onto the back of a spoon and leave a clean finger trace. Remove from the heat and pour into a bowl to cool.

Whipped Cream:

Pour heavy whipping cream and powdered sugar into the cold bowl and whisk on high speed until medium to stiff peaks forms about 1 minute.

Assembly: In a 12-inch dish, layer together with the pudding, cookies, plantains, and whipped cream. You should end up with two layers of each ingredient. Once your finished layering, crush any remaining cookies on top, then dust with cinnamon.

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