Sweet Coconut Plantain (Ndizi Tamu)

I sincerely hope you would share the same passion as me!

This is a typical East African sweet dessert.  Delicious and mouth-watering.  

Locally known as “Ndizi Tamu” (Sweet Banana).

Traditionally consumed during Ramadan.

Soften with coconut cream and sweetened with sugar.

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Ingredients - Serves 2-4
  • 400ml Can of Coconut Cream, Chilled
  • 25gm Sugar
  • 2 Large Yellow Plantains
  • 30gm Cardamom Powder
  • Water if required
Step No 1

Chill the coconut can in the fridge for 2-3 hours or overnight.

This will make the milk fat separate and solidify on top.  

Make sure you open the can upside down and pour the coconut water into a bowl.

Use a spoon to skim the hardened coconut cream off the can and transfer into separate bowl.
Step No 2

Prepare the plantain by cutting both ends off each plantain. 

Score the skin lengthways along the seams.

Use a butter knife to pry between the skin and the flesh.

Pull the skin off.

Step No 3

Then slice each plantain in half, lengthwise.
Step No 4

Use a sharp knife to remove the middle core of the plantain. 

Cut half again, lengthwise.  Finally halve each piece width wise.

Step No 5

Arrange the plantain pieces in a pan.
Step No 6

Pour the coconut water over the plantain.

Cover the pan with a lid.  Turn on the heat and cook for 10 to 15 minutes, until the plantain has softened and the water has reduced.  

Depending on how ripe the plantain is, the cooking time may vary.

Gently press the plantain with a fork. It is done if mashes easily, otherwise add a little water to carry on cooking.

Step No 7

Uncover the pan and sprinkle some sugar over the cooked plantain and scatter cardamom powder.

Finally pour in the coconut cream. 

Cook for a further 5 minutes to allow the cream and sugar to melt. When the cream starts melting, swirl the pan to combine the cream with the plantain. 

Remove from the heat once the sauce thickens.
Step No 8

Ready to serve.