Seychellois Ladob (Coconut Plantain and Sweet Potato Dessert)

Ladob is a beloved Seychellois dessert of ripe plantain and sweet potato gently cooked in fragrant coconut milk.

Simmer the root vegetables first, then add the plantain so it stays soft and intact while the coconut sauce takes on cinnamon and vanilla.

Use ripe but firm plantains; very soft fruit can break down before the sweet potato is tender.

Serving Suggestions

Serve ladob warm in shallow bowls, spooning the smooth coconut sauce over the fruit and leaving the cinnamon stick behind.

Recipe Notes

The dessert keeps refrigerated for 3 days and can be rewarmed gently with a splash of coconut milk.

Seychellois Ladob

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Soft plantain and sweet potato gently simmered in a fragrant coconut-milk sauce.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: Seychellois

Calories: 330

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

 

1x2x3x?

Coconut fruit dessert

• 3 medium ripe but firm plantains peeled and cut into thick rounds
• 1 lb sweet potato peeled and cut into 1-inch chunks
• 2 cups full-fat coconut milk
• 0.5 cup water
• 0.5 cup brown sugar packed
• 1 whole cinnamon stick
• 0.25 tsp ground nutmeg
• 1 tsp vanilla extract
• 0.25 tsp fine salt

Equipment

• Large saucepan
• Paring knife
• Wooden spoon
• Serving bowls

Method

 

Simmer the sweet potato:

1. Place the coconut milk, water, brown sugar, cinnamon, nutmeg, and salt in a large saucepan. Warm over medium heat until the sugar dissolves.
2. Add the sweet potato, cover, and simmer for 15 minutes until it is nearly tender when pierced.

Add the plantain:

1. Gently add the plantain rounds and vanilla. Cover and simmer for 10 to 12 minutes more, turning the pieces once, until both vegetables are tender.
2. Remove the lid and simmer for 3 to 5 minutes until the coconut sauce lightly coats a spoon.

Serve:

1. Remove the cinnamon stick. Spoon the warm ladob into shallow bowls and serve with the coconut sauce.

Nutrition

Calories: 330kcalCarbohydrates: 56gProtein: 3gFat: 12gSaturated Fat: 10gSodium: 110mgFiber: 5gSugar: 32g

Notes

• Coconut milk should simmer gently rather than boil hard, which can make the sauce separate.
• Firm ripe plantain holds its shape best in the finished dessert.