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  • The base number of servings for this recipe is 6
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    Sweet Plantain Smoothie (Chucula)

    Chucula is a creamy Ecuadorian dessert made from ripe plantains, milk and a dash of cinnamon and vanilla. This dessert is so versatile it can be served as a warm or cold smoothie or a slightly thicker pudding studded with salty crumbled cheese.


    Ingredients
    5
    very ripe plantains, peeled and halved
    4
    to 5 cups milk
    1
    cup
    sugar
    1
    teaspoon
    ground cinnamon
    1
    teaspoon
    vanilla extract
    4
    ounces
    salty queso fresco, crumbled (for pudding-like chucula)
    Directions
    In a non-stick stock pot, add the plantains and 4 cups of water. Bring the water to a boil and cook the plantains over medium heat until soft. Remove the plantains from the heat (most of the water should evaporate), and set aside.
    For the smoothie version: In a blender, combine the cooked plantains and any remaining liquid, 5 cups of milk, the sugar, the cinnamon and the vanilla extract. Blend until incorporated. Chill and serve cold or pour the mixture back in the stock pot and warm on medium heat and serve warm.
    For the pudding version: In a blender, combine the cooked plantains and any remaining liquid, 4 cups of milk, the sugar, the cinnamon and the vanilla extract. Blend until incorporated.
    Pour the mixture back into the non-stick stock pot, and warm up on medium heat. Add the crumbled salty cheese to the mixture and stir consistently so that the mixture doesn’t stick to the bottom of the pan. The cheese will soften to a curd-like consistency. Serve warm or cold, garnished with extra crumbled queso fresco.

    The base number of servings for this recipe is 6
    OK

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