Poached Plantains with Coconut Milk

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Gentle poaching yields tender plantains infused with creamy coconut milk and subtle vanilla. This Puerto Rican-inspired vegetarian recipe, ready in about 20 minutes, pairs ripe plantains, coconut milk, vanilla extract for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 5 min Cook: 15 min Serves 2 Puerto Rican cuisine 260 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

2 large, peeled and sliced into 3/4-inch thick rounds ripe plantains
1/2 cup coconut milk
1/2 tsp vanilla extract
1 tbsp brown sugar
pinch salt

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium saucepan, combine coconut milk, brown sugar, and pinch of salt. Heat over medium-low until sugar dissolves and mixture is hot but not boiling.
Step 2: Add plantain slices to the saucepan, ensuring they're submerged. Simmer gently for 12-15 minutes until plantains are tender when pierced with a fork.
Step 3: Remove plantains with a slotted spoon, reserving cooking liquid. Return saucepan to low heat and add vanilla extract, stirring until fragrant. Pour sauce over plantains and serve immediately.