Plantain Dessert Recipe – Coconut Milk & Sesame Seed Delight

Last Updated on 4 months by Neha Deshmukh

Plantain Dessert Recipe – Coconut Milk & Sesame Seed Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s a little different, a little comforting, and totally delicious. Well, let me introduce you to this Plantain Dessert with Coconut Milk and Sesame Seeds. It’s a Southeast Asian-inspired treat that I stumbled upon a few years ago, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the combination of sweet plantains, creamy coconut sauce, and nutty sesame seeds is just… chef’s kiss.

Why You’ll Love This Recipe

This dessert is a wonderful blend of textures and flavors. The soft, slightly caramelized plantains pair beautifully with the rich coconut milk sauce. Plus, the toasted sesame seeds add a delightful crunch and a lovely aroma. It’s a unique dessert that’s sure to impress your friends and family! And honestly, it’s just so satisfying.

Ingredients

Here’s what you’ll need to whip up this delightful treat:

• 2 plantains
• 250 ml coconut milk (about 1 cup)
• 35 grams sugar (about 3 tablespoons)
• 1 pandan leaf
• 3 teaspoons cornstarch
• To taste grated cheese (I love a little cheddar!)
• To taste toasted black and white sesame seeds

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Plantains: Choosing the Right Ripeness

For this recipe, you want plantains that are mostly yellow with some black spots. They should be firm but yield slightly to gentle pressure. Think “just ripe” – not too green, not overly mushy. This ensures they steam beautifully and have a lovely, subtle sweetness.

Coconut Milk: Full-Fat vs. Low-Fat Options

Full-fat coconut milk is highly recommended here. It gives the sauce that incredibly rich and creamy texture we’re after. You can use low-fat if you prefer, but the sauce won’t be quite as decadent.

Pandan Leaf: The Aromatic Secret of Southeast Asian Desserts

Pandan leaf is a staple in Southeast Asian cooking, and it adds a unique, floral aroma to the coconut sauce. You can usually find it frozen in Asian grocery stores. Don’t worry if you can’t find it – I’ve included a substitute in the FAQs!

Sesame Seeds: Black vs. White – Flavor & Visual Appeal

I like to use a mix of black and white sesame seeds for both flavor and visual appeal. Black sesame seeds have a slightly nuttier flavor, while white sesame seeds are milder. Toasting them really brings out their aroma, so don’t skip that step!

Cornstarch: Achieving the Perfect Sauce Consistency

Cornstarch is our secret weapon for a perfectly thick and glossy coconut milk sauce. Make sure to dissolve it in a little cold water before adding it to the hot coconut milk to prevent lumps.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, trim the ends of the plantains and cut them into three equal sections. Steam them for about 20 minutes, or until they’re tender enough to pierce easily with a fork. Once they’re cool enough to handle, set them aside.
2. While the plantains are steaming, let’s make the coconut milk sauce. In a medium saucepan, combine the coconut milk, sugar, and pandan leaf. Stir well and bring it to a boil over medium heat.
3. Now, here’s the trick: in a small bowl, whisk together the cornstarch with a tablespoon or two of cold water to make a slurry. Slowly pour this slurry into the boiling coconut milk, stirring constantly.
4. Keep stirring until the sauce thickens to a lovely, creamy consistency. This should only take a minute or two. Once it’s thickened, remove the saucepan from the heat and discard the pandan leaf.
5. Once the plantains are cooled, slice them into about ½-inch thick medallions. Arrange these slices beautifully in your serving cups or bowls.
6. Pour the warm coconut milk sauce generously over the plantain slices.
7. Finally, sprinkle with toasted sesame seeds and a generous grating of cheese. Serve immediately and enjoy!

Expert Tips

A few little things to keep in mind for the best results:

Achieving the Ideal Plantain Texture

Don’t overcook the plantains! You want them tender, but still holding their shape. Overcooked plantains will be mushy and fall apart.

Preventing a Lumpy Coconut Milk Sauce

The key to a smooth sauce is dissolving the cornstarch in cold water before adding it to the hot coconut milk. And stir, stir, stir! Constant stirring prevents lumps from forming.

Toasting Sesame Seeds for Maximum Flavor

Toast your sesame seeds in a dry skillet over medium heat for a few minutes, stirring frequently, until they’re golden brown and fragrant. Watch them carefully – they burn easily!

Substitutes for Pandan Leaf

If you can’t find pandan leaf, you can substitute with a teaspoon of vanilla extract. It won’t have the same unique aroma, but it will still add a lovely flavor.

Serving Temperature for Optimal Enjoyment

This dessert is best served warm. The warm sauce complements the plantains perfectly.

Variations

Want to get creative? Here are a few ideas:

Vegan Adaptation

Simply omit the cheese! This dessert is naturally vegan without it.

Gluten-Free Adaptation

This recipe is naturally gluten-free!

Spice Level: Adding a Hint of Ginger or Cardamom

My friend, Priya, loves to add a pinch of ground cardamom or a tiny bit of grated ginger to the coconut milk sauce for a warm, spicy kick. It’s delicious!

Festival Adaptations: A Sweet Treat for Special Occasions

During Diwali, my family loves to add a sprinkle of chopped nuts like pistachios and almonds for an extra festive touch.

Serving Suggestions

This dessert is wonderful on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s also lovely with a cup of hot chai.

Storage Instructions

This dessert is best enjoyed fresh. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The plantains may soften slightly, but it will still be delicious!

FAQs

Let’s answer some common questions:

What is the best way to tell if plantains are ripe for this dessert?

Look for plantains that are mostly yellow with some black spots. They should be firm but yield slightly to gentle pressure.

Can I use canned coconut milk for this recipe?

Yes, you can! Just make sure to use full-fat canned coconut milk for the best results.

What can I substitute for pandan leaf if I can’t find it?

A teaspoon of vanilla extract is a good substitute, although it won’t have the same unique aroma.

How can I adjust the sweetness of the coconut milk sauce?

Simply adjust the amount of sugar to your liking. Start with 35 grams and add more if needed.

Can this dessert be made ahead of time, and if so, how should it be stored?

You can steam the plantains ahead of time and store them in the refrigerator. Make the sauce just before serving for the best texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.