I'm all about creating recipes that the whole family can eat-- infant baby included. Because this recipe is free from common allergens, it's a great option for babies 6months and older and their parents! This recipe came about as a way to soothe my teething daughter's gums and hungry belly, and my sweet tooth. The coconut milk is a great source of healthy fats and slows the absorption of the sugars in the plantains. The spices are a great way to introduce different flavors to a developing palette!
Plantains are part of the banana family and like bananas they contain this super awesome enzyme: amylase. Bananas and plantains naturally ripen as they hang out on your counter. That's the amylase at work breaking down the carbohydrates and converting them into simpler sugars. Thus, why the longer a banana sits, the sweeter it gets. Older kids and adults naturally produce a form of this enzyme in their saliva-- salivary amylase-- and it helps break down carbohydrate rich foods while chewing.
Babies don't develop this important enzyme until around 8 months or older, which is why we recommend they stick to mom's milk or quality formula, healthy fats like avocado, coconut, and egg yolk, and proteins (like liver!) which they are well-equipped to digest.
But back to plantains and bananas! Because they contain the amylase enzyme, they are a good option for early food for baby. The amylase in the food helps break it down for baby!
If making this for an early food introduction just for baby, try using mom's milk, instead of coconut milk. The healthy fats and proteins contained in breastmilk will make this a superfood treat for baby and will improve babe's ability to digest. You may also want to use bananas instead of plantains. Plantains are starchier than bananas and may be harder for some baby bellies to break down early on.