This is a modified version of a very typical dish from the Caldas region of Colombia. This may seem like a dessert, but it is always served as a side dish and usually accompanied by rice and meat. We were feeling a little homesick and had to indulge; yet, still managed to make this dish in a healthy Paleo 2.0 fashion. We served ours with a King Salmon and super fresh Bok Choi from our friend Nancy’s garden with Mushrooms. Delicious! (thank you Nancy, Rob and Kelly)
Ingredients for 6 servings (1/2 plantain per serving)
- 3 large and very ripe (black and yellow and NOT green) Plantains
- 6 Tbsp Labne Cheese (Lebanese cream cheese)
- 2 Tbsp Coconut Oil
- 1 tsp Cinnamon
- Salt to taste
Preparation Instructions
- Preheat oven to 400 degrees
- Gently warm Coconut Oil until it melts
- Cut each plantain lengthwise through center (avoid cutting in two pieces)
- Use a basting brush to generously coat Plantains with oil
- Stuff Plantains generously with Labne Cheese
- Dust with cinnamon
- Place in casserole and bake for 40-50 minutes or until golden brown
Seriously enjoy- Henry and Jo
Nutty Kitchen 
Sounds fabulous. I’ve never seen Labne cheese in my grocery stores, but I have never looked for it, either. What common cheeses would it be similar to, as a servicable substitute?
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Labne is similar in consistency and somewhat in taste to cream cheese, it’s made from Kefir a type of fermented yogurt. The original recipe calls for a cheese very similar to “Queso Blanco” http://en.wikipedia.org/wiki/Queso_blanco. We typically only eat fermented or raw dairy products or we would have probably used something closer to the original one… If you do make these, please let us know how they turn out for you?
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hanks for another awesome recipe 🙂 Must try it 🙂
However could you perhaps help out with a picture of the specific kind of plantains you usually use? I come from denmark and our choice of food is a bit different from yours so I just want to make sure i get it right 🙂
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And wouldnt it be lovely if I could spell 🙂
THANKS 🙂
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Hi Majken, of course http://latinfood.about.com/od/latincaribbeancuisine101/a/about_plantains.htm this is the best that I can come up with right now. We are traveling in Europe. I’ll send you another more perfect picture when we get back. Use the yellow and brown spotted plantain for the maduros.
Let me know how it turns out. 🙂
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Wow, I made these last night and they were fabulous! I used kefir cheese made from my own goat’s milk, which was very nummy. The leftovers made a great breakfast this morning.
I was having trouble getting a couple of the more curved plantains to remain upright in the baking pan, but that was easily fixed by taking a thin slice off the bottom of them to create a flat surface.
Thanks for posting this recipe! It’s sure to make many repeat appearances!
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