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Coconut Chapo Plantain Juice

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x


  • 2 sweet plantains (yellow/brown)
  • 1 can coconut milk (or coconut water)
  • 4 cups water
  • 1 Tb honey (for a vegan version, add preferred alternate sweetener)
  • 1 vanilla bean


  1. Preheat the oven to 400. Peel the plantains by cutting off the ends, slicing vertically down the middle, and peeling. Place the peeled plantains in an oven-safe dish and roast for 20 minutes to caramelize.
  2. Meanwhile, cut the vanilla bean vertically and scrape out the contents.
  3. Add cooked plantains and water to a high-powered blender and blend until smooth. Strain through a fine-mesh strainer and discard solids.
  4. Rinse out blender, add all ingredients, and blend again until smooth. Store in a sealed container in the fridge. The juice will last about a week!


  • Serving Size: ~1 cup