for Charley- re: Mazamorra de Platano Maduro

[Guest guest]

Dear Charley,

 

when you say that a can of coconut milk and a can of coconut cream are needed,

what size cans do you mean? I've seen these in both large and small cans, is

why I ask.

 

thanks,

 

00goddess

 

Charles Burford <chasb wrote:

The recipe that I want to share would probably be

considered a dessert. It's called Mazamorra de Platano Maduro and

it comes from the coastal region of Colombia. Take 6 to 8 very ripe

plantain bananas (Platanos machos)---you have to wait until they are

almost black. Peel, remove any strings, and on bigger ones you may

need to remove the pith which can be a little 'woody' sometimes. Cut

cross-wise into one-inch pieces and put in a pot. Throw in a big

fist-full(up to a half cup) of dry rice and a piece of cinnamon

stick. Add water to just cover, bring to a boil, and simmer until

the plantain pieces change from their raw peach color to bright

yellow and begin to disintegrate (approx. 20 minutes or so). Remove

the cinnamon stick and make into a puree with an old-fashioned

potato masher. You could use a blender or food processor but the

texture won't be the same. Add a can of evaporated milk, a can of

coconut milk(leche de coco), and a can of cream of coconut(crema de

coco). Reheat and it's ready. Good hot or cold. It can be addictive.

 

 

 

 

 

[Guest guest]

For some reason Charley sent the response to me

and not to the whole list, so I thought I would just

post it for him to answer your question about his

recipe:

 

" Charles Burford " <chasb

-owner

Re: for Charley- re: Mazamorra de Platano Maduro

 

Hi Goddess, The can size of the coconut milk is 13.5 oz. There are

many imported brands of it in Houston and Goya brand is available,

The cream of coconut comes in a can that seems smaller but is listed

as 15 0z.?! I've only seen it come in Goya brand. This cream of

coconut is something I just spotted on the shelf one day and thought

it was coconut milk. I was wrong however, and found that it was a

sweet syrupy goop with a strong coconut flavor and that it wasn't

the milk at all or even white in color!? I decided to use it

instead of the sweet condensed milk. One of those happy

discoveries! But believe me, nothing is critical about the

measurments or even leaving something out. Some of the times it's

made without the coconut milk altogether and just evaporated and

condensed sweetened milk used instead (small cans). The sweetness

and unique flavor of cooked plantain bananas when allowed to over-

ripen till nearly black is very intense and dominant. The coconut

milk just makes a richer version of a home recipe. Which brings up

another point...this recipe is not well-known and most Colombians

won't know about it. Narrow coastal region in Colombia and Panama.

It probably started as a home cookin' way of using up plantains

before they spoiled I imagine.

 

, reptile grrl

<reptilegoddess>

wrote:

> Dear Charley,

>

> when you say that a can of coconut milk and a can of coconut cream

are

needed, what size cans do you mean? I've seen these in both large

and small

cans, is why I ask.

>

> thanks,

>

> 00goddess