Plantain Pudding (Sweet Dessert)
Easy Sweet Plantain Pudding made with ripe plantains, warm spices, and simple baking steps for a creamy Caribbean dessert.
Ingredients
- 4 very ripe plantains
- 2 cups milk or milk alternative
- 3 large eggs
- 2 tablespoons softened butter
- 1 cup sugar or preferred sweetener
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup chopped nuts (optional)
- 1/2 cup raisins (optional)
- Butter or oil for greasing the baking dish
Instructions
- Begin by preheating your oven to 375°F (190°C) and lightly greasing a baking dish to prevent sticking.
- Peel the very ripe plantains, cut them into chunks, and either mash them directly or briefly cook them in a small amount of water until they soften, then drain and mash them until smooth.
- Combine the mashed plantains with the softened butter and sugar in a bowl or food processor, mixing until the texture becomes smooth and well blended.
- Add the eggs one at a time, mixing thoroughly after each addition, and then pour in the milk along with the vanilla, cinnamon, and nutmeg, stirring until the batter is fully combined.
- If you prefer added texture, fold in the optional chopped nuts and raisins until they are evenly distributed throughout the mixture.
- Pour the batter into the prepared baking dish, smooth the top, and bake for about 45 minutes or until the center is set and the top becomes lightly golden.
- Remove the pudding from the oven, allow it to cool slightly, and serve warm for a soft, custard-like consistency or chilled for a firmer, sliceable dessert.
Expert Tips
- Use very ripe plantains (black-spotted) for the sweetest flavor and creamiest texture
- For a richer pudding, use whole milk or coconut milk instead of milk alternatives
- Test doneness by inserting a toothpick in the center - it should come out clean
- Let the pudding cool for 15-20 minutes before serving for easier slicing
- Store leftovers in the refrigerator for up to 3 days