Sweet Plantain Coconut Bake (Flourless)

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

A naturally sweet and creamy baked dessert featuring ripe plantains and coconut milk, perfect as a gluten-free treat. This Laotian-inspired recipe (gluten-free), ready in about 50 minutes, layers ripe plantains, coconut milk, coconut sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. 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.

Ingredients

• 3 medium, peeled and sliced into 1/2-inch rounds ripe plantains
• 1 cup, full fat coconut milk
• 1/4 cup coconut sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/4 cup, for topping unsweetened shredded coconut
• 1 tsp, optional for garnish lime zest

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Preheat oven to 350°F. Lightly grease a 9-inch baking dish with coconut oil or butter.
2. Step 2: In a blender, combine 3 peeled and sliced medium ripe plantains, 1 cup full-fat coconut milk, 1/4 cup coconut sugar, 2 large eggs, 1 tsp vanilla extract, and 1/4 tsp salt. Blend until smooth and creamy.
3. Step 3: Pour the mixture into the prepared baking dish and sprinkle 1/4 cup unsweetened shredded coconut evenly on top.
4. Step 4: Bake for 35-40 minutes until the edges are set and the top is golden brown and slightly caramelized.
5. Step 5: Remove from oven and let cool for 10 minutes. Sprinkle with 1 tsp lime zest if using, then serve warm or at room temperature.