Go Back
–+ servings
Seychellois ladob with soft plantain and sweet potato in a smooth coconut sauce with cinnamon.

Seychellois Ladob

No ratings yet
Soft plantain and sweet potato gently simmered in a fragrant coconut-milk sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Seychellois
Calories: 330
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

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.