Yellow plantain porridge: naturally sweet, no added sugar required

Where green banana porridge is starchy and savory-leaning, ripe yellow plantain flips the whole thing sweet. Pureed and simmered down with coconut milk, it needs very little help from added sugar to taste like a real breakfast treat rather than a bowl of medicine.

Ripe plantain carries potassium and B vitamins, and its natural sugars concentrate as it cooks down, which is most of the sweetness in this bowl before anything else gets added. This is a good porridge for a morning that wants something closer to dessert without actually being one.

Ingredients

• 2 large ripe plantains (or 3 medium), peeled
• 1 cup warm water
• 2 cups full-fat coconut milk
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground mace (in place of nutmeg), or omit
• 1 teaspoon vanilla extract
• 1/4 teaspoon fine sea salt
• Honey or maple syrup, to taste

Two swaps from the original here. It offers almond milk as an option, and nuts sit outside AIP elimination, so coconut milk is the only base used. It also calls for nutmeg, a seed spice; mace stands in for it, or you can simply leave it out.

Method

• Puree the plantains with the warm water in a blender until smooth.
• Pour the puree into a saucepan over medium heat. Stir in the coconut milk, cinnamon, mace (if using), vanilla, and salt.
• Simmer, stirring frequently, for 8 to 10 minutes, until the porridge has thickened to your liking.
• Sweeten to taste with honey or maple syrup and serve warm.

*Adapted from thatgirlcookshealthy.com by Charla*