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Plantain puffs served with coffee sauce

Plantain puffs

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr proving
  • More effort
  • Makes 40-50

Serve these moreish plantain puffs with a coffee sauce for dunking. Shared by food author Melissa Thompson, the recipe is inspired by her Jamaican heritage

  • Vegetarian
Nutrition: Per serving (50)


  • 2 plantain
  • 100ml whole milk
  • 50g golden caster sugar, plus 1 tbsp
  • 7g sachet fast-action dried yeast
  • 400g plain flour, plus extra for dusting
  • 150g condensed milk
  • 2 x 50ml shots of strong coffee
  • 500ml-1 litre vegetable oil for deep-frying

For the dusting

  • 75g caster sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg


  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Roast the plantain, in its skin, for 20-30 mins until the flesh is soft. Meanwhile, gently warm the milk in a pan until lukewarm. Stir in 1 tbsp of the sugar, then add the yeast. Take off the heat and leave to stand for 10 mins.

  • STEP 2

    Take the plantain out of the oven and, once cool enough to handle, scoop the flesh into a bowl. Mix the flour with the remaining sugar, then mix in the plantain flesh. Stir in 150ml water gradually using a cutlery knife until you have a loose, sticky dough. Leave in a warm place, covered with a damp tea towel, for 1 hr or until doubled in size.

  • STEP 3

    Mix the condensed milk and coffee in a small bowl and set aside. Mix the ingredients for the dusting together in a wide, shallow bowl.

  • STEP 4

    Fill a heavy-based saucepan half-full with the oil, and gently heat to 180C. If you don’t have a thermometer, drop a small bit of batter into the oil. It’s ready when the batter drops to the bottom, then rises after 3-5 seconds. Wet your hands to stop the dough sticking, and take a small amount, about the size of a walnut, and carefully drop into the oil. Repeat, working in batches and ensuring there is space enough so the puffs aren’t touching. Cook for 2 mins or until golden brown, then turn and fry for another 2 mins until brown all over. Remove using a slotted spoon and drain on kitchen paper, then roll each puff in the dusting and transfer to a plate. Serve with the coffee sauce on the side, for dunking.

Goes well with

Recipe from Good Food magazine, October 2021

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