Plantain Buns
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 green plantain, peeled and shredded
  • 1¼ ctapioca starch[i] (+ extra if needed)[/i]
  • 2 T coconut flour
  • ⅛ t baking soda
  • ¼ t cream of tartar
  • ¼ t unrefined salt
  • ½ c coconut milk
  • 2 T avocado oil
  • Salty Add-Ins
  • ½ t onion powder
  • ½ t unrefined salt
  • ½ T freshly chopped dill
  • ½ T freshly chopped rosemary
  • Sweet Add-Ins
  • 2 droppers full liquid stevia sweet drops
  • ¼ t salt
  • ½ T cinnamon
  • ½ t nutmeg
  1. Preheat the oven to 400F.
  2. Cut off both ends of the plantain. Then cut a slit down the length of the plantain being careful to only slice through the peel and not the fruit. Now (to make things easier) cut the plantain into 3-4 equal sections. Use the slit to help peel the skin off of the plantain. Grate the peeled plantain with a hand held grater or food processor. It should yield about ¾ a cup.
  3. In a large bowl, combine all of the dry ingredients. Then add all of the wet ingredients and mix well. Lastly, add the shredded plantain, mixing well (I used my hands).
  4. How is the consistency of the dough? If it's too wet, add tapioca starch 1T at a time. If it's too dry, add coconut milk 1T at a time. Be sure to mix well after each addition.
  5. At this point I divide the dough and make half a sweet batch and the other half a salty batch. You could do as the curious coconut does and add some fresh pressed garlic. Or you could make the whole batch sweet or salty (even switching things up to your own liking). If you do end up doing the same flavor for the whole batch, add the add-ins in the beginning. TMI?
  6. So, now you can divide the dough up into 8 pieces and roll them into balls. Place balls on a parchment lined cookie sheet and bake for 15-20 minutes. The outside should look nice and golden.
  7. Let them cool, then enjoy!!
Recipe by Coconut Darling at