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Donna R. Luis

Creamy Coconut Daube de Banana

Ripe plantains are gently simmered in coconut milk with cinnamon, vanilla, nutmeg, sugar, and salt until tender and richly fragrant. This simple Seychellois dessert delivers soft tropical fruit, creamy coconut flavor, and warm spice in every serving.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 4 people
Course: Dessert
Cuisine: Seychellois
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large ripe plantains peeled and cut in half, then halved lengthwise
  • 2 cups coconut milk
  • 1 vanilla pod split
  • 2 cinnamon sticks
  • 1 teaspoon ground nutmeg
  • 2 tablespoons sugar
  • 1/2 teaspoon salt

Equipment

  • Medium saucepan or deep skillet
  • Cutting board
  • Chef’s knife
  • Measuring spoons
  • Measuring cup
  • Wooden spoon or heat-safe spatula
  • Serving plate

Method
 

  1. Prepare the Plantains: Peel the plantains, cut each one in half, then cut each half lengthwise to create four pieces per plantain.
  2. Arrange the Cinnamon: Place the cinnamon sticks in the bottom of a pan, creating a fragrant base for the plantains.
  3. Add the Plantains: Arrange the cut plantains over the cinnamon sticks with the cut sides facing upward.
  4. Season the Plantains: Sprinkle the sugar, salt, and ground nutmeg evenly over the plantains.
  5. Add Vanilla Coconut Milk: Place the split vanilla pod in the pan, then pour the coconut milk over the plantains.
  6. Bring to a Boil: Bring the coconut milk mixture to a boil and cook for 10 minutes.
  7. Simmer Gently: Reduce the heat to low and continue cooking for 35 minutes, watching carefully to make sure the mixture does not burn.
  8. Serve: Arrange the cooked plantains on a plate and serve.

Notes

  • Use ripe plantains as specified in the original recipe for the intended sweetness and tender texture.
  • Keep the cinnamon sticks in the pan throughout cooking so their flavor gently infuses the coconut milk.
  • Make sure the vanilla pod is split before adding it so its aromatic flavor can infuse the cooking liquid.
  • After reducing the heat, watch the pan carefully during the 35-minute cooking period to prevent the coconut milk from burning.
  • Arrange the cooked plantains on a serving plate while they are still warm for a simple presentation.