Caramelized Plantain Coco Tahini Pudding (low histamine)


¼ c tahini 

¾ c coco milk (I used @nativeforest-no BPA/additives)

2 ½ tbsp coco sugar 

1 ½ tbsp maple syrup 

Pinch of sea salt 

Pinch of ground ginger (optional)

1 vanilla bean 


1 plantain, sliced 

Coco sugar, to taste

Pinch of sea salt 

Pinch of ground ginger

1 tbsp of organic grass-fed ghee or extra virgin coco oil 


1. Heat all ingredients on medium heat in a pan until fully combined and smooth, then turn down to low and continue stirring constantly for a few more minutes. Taste, and adjust seasonings if necessary.

2. Immediately transfer to a heat-safe container, and refrigerate for two hours.

3. In a pan on medium heat, warm ghee/coco oil.

4. In a bowl, toss and coat plantains in coco sugar, ginger, and sea salt.

5. Cook, stirring often, making sure all sides get caramelized.

6. Remove from heat.

7. Top being with shredded coco.

8. Add caramelized plantains on top of shredded coco.

9. Sprinkle a bit more shredded cocoa on top of the plantains.



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Hi, I'm Gabriela

I am a recipe creator and food blogger, have been a registered nurse for two decades, and will soon be an integrative and functional dietitian nutritionist. 

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