DISH RESEARCH · Dessert
Mazamorra de Plátano
My Colombian Cocina’s mazamorra de plátano cooks ripe plantains and rice with coconut milk, adds milk and coconut, then serves the porridge hot or cold with a coconut garnish.
About Mazamorra de Plátano
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
My Colombian Cocina’s mazamorra de plátano cooks ripe plantains with rice, coconut milk and milk into a smooth porridge. Coconut is incorporated near the end and added again as a garnish.
The rice soaks in a cup of water for at least two hours. It then cooks over medium heat with coconut milk, a pinch of salt and, if used, ground cinnamon until the rice softens.
The ripe plantains are peeled and their inner vein is removed. They are cut into chunks, added to the rice and cooked for fifteen minutes before the mixture is stirred into a smooth cream.
Milk and either freshly grated or desiccated coconut are added, and the mixture cooks for a few more minutes until bubbly while stirring continues.
The porridge can be served hot or cold with more coconut on top. For a smoother version, the recipe also offers blending it before serving.
Ingredients in Mazamorra de Plátano
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Plantainbase
- Cow Milkother
- Sugarsweetener
- Cassia cinnamonseasoning
- Waterother
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Colombian Caribbean