Serves 6

Plantain & coconut gratin


4 Dole plantains

1 litre vegetable stock

salt and pepper

4 tbsp butter

2 cloves garlic, finely diced

2 tbsp flour (gluten free if needed)

1 can Chantal Organics coconut milk

1 tsp nutmeg powder

2 tbsp Superb Herb chives, chopped

1 cup cheddar cheese, grated


1. Preheat the oven to 180°C.

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.

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.

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.