Ladob

Name: Ladob
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Seychellois
Ingredients: 4 ripe plantains, peeled and halved lengthwise; 400 ml coconut milk; 200 ml coconut cream; 100 g sugar; 1 vanilla bean, split and scraped (or 2 tsp vanilla extract); 1/4 tsp freshly grated nutmeg; 1 small cinnamon stick; Pinch of salt

Ladob (lah-DOHB)

Banana Coconut Dessert

⏱ Prep Time 25 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 359 kcal

Ripe plantains simmered in sweetened coconut milk with vanilla and nutmeg. A beloved Seychellois Creole dessert.

Nutrition & Info

Protein 4.0g

Carbs 52.0g

Fat 15.0g

Protein Carbs Fat

Dietary

gluten-free nut-free vegetarian

Allergen Warnings

⚠ dairy

Equipment Needed

saucepan knife

Presentation Guide

Vessel: bowl

Garnishes: grated nutmeg, vanilla

Ingredients

4 ripe plantains, peeled and halved lengthwise
400 ml coconut milk
200 ml coconut cream
100 g sugar
1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
1/4 tsp freshly grated nutmeg
1 small cinnamon stick
Pinch of salt

Instructions

1
Peel the ripe plantains and cut each one in half crosswise, then slice each half lengthwise to create even pieces that will cook uniformly and absorb the coconut sauce throughout.
2
Pour the coconut milk and coconut cream into a wide, heavy-bottomed saucepan, add the sugar, salt, cinnamon stick, scraped vanilla bean seeds along with the pod, and grated nutmeg, then stir over medium heat until the sugar fully dissolves.
3
Bring the sweetened coconut mixture to a gentle boil, then carefully arrange the plantain pieces in a single layer in the pot, ensuring each piece is submerged in the liquid.
4
Reduce the heat to low, cover partially, and simmer gently for fifteen minutes, carefully turning the plantain pieces once halfway through so they cook evenly without breaking apart.
5
Remove the lid and continue simmering uncovered for another ten to fifteen minutes until the plantains are completely tender and the coconut sauce has reduced to a thick, creamy consistency that coats the back of a spoon.
6
Remove the cinnamon stick and vanilla pod, then serve the ladob warm in shallow bowls with the thickened coconut sauce spooned generously over the plantains, or chill in the refrigerator for a cool dessert option.

💡

Did You Know?

Ladob can also be made savory with green bananas and salted fish — both versions are traditional.

Chef's Notes

Equipment Tips

saucepan
knife

Garnishing

grated nutmeg, vanilla

The Story Behind Ladob

The Story: Ladob is a quintessential Seychellois dish that exists in two forms: a savory version of ripe plantains and sweet potatoes simmered in coconut milk with nutmeg and sugar, and a savory version featuring salted fish or chicken cooked in coconut milk with breadfruit. The sweet version is the more iconic, representing the Creole tradition of cooking fruit and starch in coconut milk that connects Seychellois cooking to both African and Southeast Asian culinary traditions. The dish reflects the islands' abundance of coconut palms and plantain trees.

On the Calendar: Sweet ladob is a dessert or snack served year-round, while savory versions appear as main courses. The dish is particularly associated with family gatherings, Sunday meals, and the Creole Festival in October when traditional dishes take center stage.

Then and Now: Ladob has remained a home-cooking staple, largely unchanged in preparation. It represents the kind of simple, coconut-based cooking that defines everyday Seychellois food culture, though it is increasingly featured in restaurants catering to tourists seeking authentic Creole cuisine.

Legacy: Ladob is the Seychelles in a bowl, a dish where tropical abundance meets Creole simplicity, and where the coconut palm provides everything needed for a satisfying meal.

🕐 Traditionally enjoyed dessert, snack, or main course 📜 Origins: Colonial era

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