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45 • minutes
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6 • as • a • side
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Plantain & coconut gratin

5/5 (2)


  • tick4 plantains (we love Dole)
  • tick1 litre vegetable stock
  • ticksalt and pepper
  • tick4 tbsp butter
  • tick2 cloves garlic, finely diced
  • tick2 tbsp flour (gluten free if needed)
  • tick1 can Chantal Organics Coconut Milk
  • tick1 tsp nutmeg powder
  • tick2 tbsp chives, chopped (we love Superb Herb)
  • tick1 cup cheddar cheese, grated


  • Step 1.

    Preheat the oven to 180°C.

  • Step 2.

    For the plantains: Cut each plantain into 3 pieces, leaving the skins on. Boil them in vegetable stock for 10 minutes. Remove plantains from the stock. Once cool enough to handle peel and cut in 2 cm thick slices.

  • Step 3.

    For the bechamel: Melt butter in a large pot over medium heat. Add garlic and saute until golden, about 2 minutes. Add flour and whisk in. Add coconut milk and whisk until smooth. Add nutmeg, chives and salt and cook until the consistency is thick. It’s ready when it coats the back of a spoon.

  • Step 4.

    Grease an ovenproof dish then arrange plantain slices. Pour over coconut bechamel. Sprinkle the top liberally with cheese then bake for 30 minutes, until golden and cooked. Enjoy whilst hot.

Chantal Organics Products used

Coconut Milk

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