Vegetable Mofongo with Coconut Milk
Creamy mashed plantains blended with sautéed vegetables and coconut milk, topped with fresh spinach for a vibrant vegetarian dish. This puerto rican-inspired vegetarian (vegetarian) ready in about 35 minutes pairs medium Ripe plantains, Onion, Garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.
Ingredients
- 2 medium Ripe plantains
- 1/4 cup Onion
- 1 clove Garlic
- 1/4 cup Bell pepper
- 1/4 cup Carrots
- 1/2 cup Coconut milk
- 1 tbsp Olive oil
- 1/4 tsp Salt
- 2 tbsp Green onions
- 2 cups Spinach
Instructions
- Step 1: Peel plantains and slice into 1/2-inch rounds. Boil in a pot of salted water for 10 minutes until tender. Drain and set aside.
- Step 2: Heat olive oil in a skillet over medium heat. Add diced onion, garlic, bell pepper, and carrots. Cook for 5 minutes until softened. Add coconut milk and simmer for 2 minutes.
- Step 3: Mash boiled plantains with a fork until smooth. Stir in the vegetable-coconut milk mixture and salt. Cook for 2 more minutes until heated through.
- Step 4: Sauté spinach in a little olive oil until wilted (about 2 minutes). Serve the mofongo with the sautéed spinach on the side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vegetable Mofongo with Coconut Milk take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetable Mofongo with Coconut Milk?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium ripe plantains from drying out.
Can I substitute ingredients in Vegetable Mofongo with Coconut Milk?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetable Mofongo with Coconut Milk for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetable Mofongo with Coconut Milk vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
