“Heavenly Vegan Nigerian Plantain Pudding (Diko)”
This recipe is a delightful and easy-to-make vegan version of the traditional Nigerian dessert called Diko or Plantain Pudding. It combines ripe plantains with almond milk, coconut cream, brown sugar, raisins, cinnamon, vanilla extract, and coconut oil to create a mouthwatering dish that is perfect for vegans and non-vegans alike.
Allergens
None
Ingredients
- 1. 4 medium ripe plantains 2. 1 cup almond milk 3. 1/2 cup coconut cream 4. 1/2 cup raisins 5. 1/2 cup brown sugar 6. 1/4 cup coconut oil 7. 1 teaspoon ground cinnamon 8. 1 teaspoon vanilla extract 9. A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- Peel the plantains and slice them into 1/2 inch rounds.
- In a large bowl, mix together almond milk, coconut cream, brown sugar, cinnamon, vanilla extract, and a pinch of salt.
- Heat the mixture in a saucepan over medium heat until it starts to simmer.
- Add the sliced plantains and raisins into the saucepan. Let them cook for 2 minutes while stirring occasionally.
- Once the plantains are tender, remove the saucepan from heat and add coconut oil. Stir until the mixture is smooth and glossy.
- Transfer the plantain mixture to an oven safe dish and bake in the preheated oven for 30 minutes or until the top turns golden brown.
- Remove from the oven and let it cool slightly before serving.
Chef’s Insight
Make sure the plantains are ripe but not overripe to achieve the perfect texture for this dessert.
Notes
The plantains should be firm and not mushy for the best results.