Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Plantain | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 vanilla pod, split (1 tbsp vanilla essence)
- 1 tsp ground nutmeg
- 600ml coconut milk
- 6 cinnamon leaves or 3 cinnamon sticks
- 3 large, ripe plantains,
- 3 Sweet potatoes
- 3 tbsp sugar
- 1 tsp salt
Directions
Peel the plantains & Sweet potatoes,
Cut in half and then half again lengthwise.
Place the cinnamon leaves or sticks in the bottom of a pan.
Place the sweet potatoes & the cut plantains on top (with the cut side uppermost)
Sprinkle the sugar, salt and nutmeg powder on top.
Add the split vanilla pod / vanilla essence
Cover with the coconut milk.
Bring to a boil and cook for 15 minutes.
Reduce the heat to medium and cook for a further 40 minutes.
Arrange on a plate and serve.