Ladob

Instructions

1. 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. 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. 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. 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. 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. 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.