Whipped Coconut Cream Plantain Cups with Mango and Avocado

Whipped Coconut Cream Plantain Cups with Mango and Avocado might be a good recipe to expand your side dish recipe box. For 99 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 263 calories, 4g of protein, and 17g of fat each. 392 people were glad they tried this recipe. It is a good option if you're following a gluten free, dairy free, paleolithic, and lacto ovo vegetarian diet. A mixture of avocado, honey, plantain, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Inspiralized. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns a solid spoonacular score of 47%. If you like this recipe, take a look at these similar recipes: Mango Pancake With Coconut Whipped Cream, Spicy Chicken and Plantain Rice with Mango-Avocado Salsa ( Challenge Winner!), and Plantain and Coconut Pork Patties with a Tropical Mango and Cucumber Salad.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 400 degrees.Place your plantain noodles into a food processor and pulse until rice-like. Place the "rice" in a bowl and add in the egg and coconut flakes. Toss to combine thoroughly and season with salt and pepper. Set aside.Cut 6 inch strips of parchment paper and line each muffin tin with the strips. Coat with cooking spray.Place 1/6th of the plantain mixture into each muffin tin and spread out into the tin in a thin layer, filling the sides of the cups. Be careful to leave the "insides" of the tin open to place in the mango salad later.Bake in the oven for 15 minutes.While the cups are baking, remove your coconut milk from the refrigerator and scoop off the top layer of "cream" (it should resemble cream and be thick.) Place the coconut cream, vanilla and honey into a bowl and beat with a hand mixer for 5 minutes or until "whipped." Alternatively, use a stand mixer on high to whip. Once done, set aside.After your whipped cream is done, mix your mango, avocado, cilantro and lime juice together. Set aside.Once the cups are baked, fill each with equal portions of the mango mixture and top with a dollop of the coconut whipped cream. There will be leftover cream - save for future use!

 

Step by step:

1. Preheat the oven to 400 degrees.

2. Place your plantain noodles into a food processor and pulse until rice-like.

3. Place the "rice" in a bowl and add in the egg and coconut flakes. Toss to combine thoroughly and season with salt and pepper. Set aside.

4. Cut 6 inch strips of parchment paper and line each muffin tin with the strips. Coat with cooking spray.

5. Place 1/6th of the plantain mixture into each muffin tin and spread out into the tin in a thin layer, filling the sides of the cups. Be careful to leave the "insides" of the tin open to place in the mango salad later.

6. Bake in the oven for 15 minutes.While the cups are baking, remove your coconut milk from the refrigerator and scoop off the top layer of "cream" (it should resemble cream and be thick.)

7. Place the coconut cream, vanilla and honey into a bowl and beat with a hand mixer for 5 minutes or until "whipped." Alternatively, use a stand mixer on high to whip. Once done, set aside.After your whipped cream is done, mix your mango, avocado, cilantro and lime juice together. Set aside.Once the cups are baked, fill each with equal portions of the mango mixture and top with a dollop of the coconut whipped cream. There will be leftover cream - save for future use!

Nutrition Information:

covered percent of daily need