Coconut Cilantro Plantain Rice Risotto Recipe

For our food processor connoisseurs, this one's for you! The coconut cilantro plantain rice risotto is an all-time favorite of mine, and, not to mention, it's incredibly easy to make.


Plantain rice is one of those things that not many people talk about, but very much should be! It's as easy as taking a few green plantains and passing them through the shredder attachment of your food processor. And, I have to admit, until I started making this plantain rice, I had NEVER used the shredder attachment of my food processor before.


Back in 2014, I wasn't into cooking like I am now. So I actually threw out the shredder attachment for my food processor and the instruction booklet, thinking, "My kitchen is so small, and I don't have space for these extra 'attachments,' and I probably won't use them." BIG MISTAKE!


So when I had the idea to start making plantain rice, I used a handheld grater in my kitchen (usually used for cheese) to shred the plantains. After making about ten batches of risotto this way, I called my mom and asked her to bring over the food processor she owns from 1979 — the year she and my Dad got married — and she STILL has her shredder attachment!


So, I am thrilled to share this absolutely delicious creamy plantain rice risotto, which begins with a few easy steps and kitchen staples.



Coconut Cilantro Plantain Rice Risotto Recipe Card



Coconut Cilantro Plantain Rice Risotto Recipe

A simple & delicious vegan risotto dish for the whole family. 



  • 3 green plantains
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup finely diced white onion
  • 2 teaspoons shredded or minced fresh ginger
  • 1 cup filtered water
  • Zest of 1 lime
  • 1 tablespoon fresh lime juice
  • 1/3 cup shredded coconut
  • 1 to 2 cups full fat canned coconut milk (depending on how creamy you like your risotto!)
  • 1/4 cup chopped cilantro
  • 3/4 teaspoon pink sea salt, or to taste



  1. Preheat the oven to 350 degrees F. Line a single layer baking sheet with parchment paper and set aside.
  2. Peel all of the plantains and cut them each in half. Take all pieces of the plantains and run them, one at a time, through the SHREDDER ATTACHMENT of your food processor.
  3. Once oven is preheated, add the shredded coconut to the baking sheet, place into the oven, and toast for 5-7 minutes until golden brown. Remove from the oven and set aside.
  4. Heat the olive oil in a large skillet over medium heat. Add the onions and fresh ginger and saute for 4 minutes.
  5. Add the shredded plantains, lime zest and 1/2 cup of the water and heat on medium-high heat for 4 minutes stirring constantly. 
  6. Add lime juice and the other 1/2 cup of water and continue to heat on medium-high heat for an additional 4 minutes stirring constantly.
  7. Shake coconut milk can and add to skillet. Start slowly and keep adding and stirring the coconut milk until absorbed and the dish resembles your desired consistency.
  8. Remove your plantain rice from the stove and stir in the cilantro, toasted coconut, and sea salt.


​​I hope you enjoy and please feel free to share and tag us on Instagram at @maryruthorganics if you make this recipe. And click here if you’d like to try some of my other recipes.


Product Recommendation

Ice Pressed® Extra Virgin Olive Oil (12 oz)

Hand harvested, Raw, Ice pressed®









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