Coconut Stuffed Plantain | Unnakaya | Coconut Plantain Recipe | Tea time Snacks

jaggery

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is more affordable.

grated coconut

🥗Healthier: unsweetened coconut flakes

💰Cheaper: dried coconut

Unsweetened flakes are lower in sugar, while dried coconut is cheaper.

cashews

🥗Healthier: almonds

💰Cheaper: peanuts

Almonds are a healthier nut option, while peanuts are more economical.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries offer a tangy flavor, while sultanas are often less expensive.

Preheat the oven to 375°F (190°C).

Peel the ripe plantains and cut them in half lengthwise.

Scoop out some of the flesh from the center of each half to create a cavity.

In a bowl, mix grated coconut, jaggery, cardamom, and a pinch of salt until well combined.

Fill the cavity of each plantain half with the coconut mixture.

Top with chopped cashews and raisins for added texture.

Drizzle a little oil over the stuffed plantains to enhance browning.

Place the stuffed plantains on a baking tray lined with parchment paper.

Bake for 20-25 minutes until the plantains are tender and the tops are golden.

Alternatively, heat oil in a pan and shallow fry the stuffed plantains until golden brown on both sides.

Remove from the oven or pan and let cool slightly before serving.

Cooking Techniques

Spice Level:

Allergens