Today’s plantain custard recipe is more of an amalgam than a flashback, although it’s most definitely inspired by a Panamanian adventure. About 4 years ago, Loren and I went on a vacation to Panama. We landed in Panama City and drove across the whole country, stopping along the way in a beach town, a mountain town, and the scariest place I’ve ever been before launching out to the islands of Bocas del Toro — Caribbean paradise. The trip, which we called our “Engage-moon,” lasted two glorious weeks. It was our post-engagement vacation designed and timed to escape as soon as we were engaged in order to curtail the answering of wedding planning questions the second we got engaged. (Believe me, questions were asked that very night until my dad intervened and told me to hang up the phone!) Anyway, I digress.
Plantains and Coconuts
Our trip to Panama was fabulous and filled with two things: plantains and coconuts. When we arrived in Bocas Del Toro, the groundskeeper of our BnB brought us freshly shucked coconut. He had skinned and sliced the top off of two coconuts with his machete, and we drank the coconut water before biting right in. It was heaven — and extremely impressive that he didn’t lose a hand in the process.
Like most people with functioning taste buds, I love sweet plantains, but what really got me on this trip were the patacones — unripe (green) plantains smashed and fried and heavenly. While today isn’t the day to share that recipe, that day will eventually come — you can count on it (possibly sooner than later because now I’m craving them). Today, however, is a sweet treat featuring very ripe plantains, coconut milk, and (you guessed it) maple syrup.
>>>Want to read other “Flashback” posts? You can find them HERE.<<<
To be perfectly honest, this recipe is the result of me buying green plantains with the intention of making patacones, waiting too long, and having to go the sweet route instead. The beauty of the plantain is that you get a second chance!
- 3 egg yolks
- 2 very ripe plantains
- 1 cup coconut milk + 1 tbs
- 2 tbs maple syrup
- 1/2 tsp cinnamon
- 1/4 tsp REAL salt
- Start with the two peeled plantains and 1 tbs coconut milk in the blender
- Once the plantains start to loosen up and get mushy, add in the egg yolks
- Pulse enough to incorporate all ingredients
- In a double boiler, heat 1 cup coconut milk and maple syrup until you achieve a low simmer
- Once the coconut milk is warmed, slowly pour it into the blender pitcher, stirring/ whisking, or running the blender on its lowest setting until all ingredients are well-mixed
- Pour the whole mixture back into the double boiler and simmer until it thickens, about 10 minutes
- Be careful not to overcook this one. The plantains are pretty thick, so if you allow it all to spend too much time on the stove top, you'll end up with something thick and baby-food like, and no one wants that.