Plátanos en Gloria is a beloved Guatemalan heritage dessert that transforms overripe black plantains into a luxuriously sweet, pudding-like cream scented with cinnamon and studded with mild cheese. Often served at family gatherings during Semana Santa, it captures the comforting, homey essence of Mayan-influenced Guatemalan cooking. Spoon it into small bowls with strong coffee for the most authentic experience.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 6 gFat
- 3 gSaturated Fat
- 65 gCarbs
- 4 gFiber
- 45 gSugar
- 6 gProtein
- 120 mgSodium
- 620 mgPotassium
- 150 mgCalcium
- 1.5 mgIron
- 18 mgVitamin C
- 90 mcgVitamin A
Ingredients
For the plantain cream
- 4 very ripe black-skinned plantains
- 1 cup whole milk (or evaporated milk)
- 1/2 cup granulated sugar
- 1 cinnamon stick
- 2 whole cloves
- 1/4 tsp salt
- 1 tsp vanilla extract
For the finish
- 1/4 cup crumbled queso seco or farmer's cheese
- 2 tbsp raisins (optional)
- 2 tbsp slivered almonds (optional)
- Ground cinnamon, for dusting
Directions
- Peel the plantains by cutting off the ends and slicing lengthwise through the skin; the flesh should be very soft and almost custard-like inside.
- Slice the peeled plantains into 1-inch rounds and place them in a heavy-bottomed saucepan.
- Add the milk, sugar, cinnamon stick, cloves, and salt to the saucepan and bring to a gentle simmer over medium-low heat.
- Cook for 20-25 minutes, mashing the plantains with a potato masher or fork as they soften, until the mixture becomes thick, glossy, and pudding-like.
- Stir in the crumbled cheese, raisins, almonds, and vanilla extract, and continue cooking for 2-3 minutes more until everything is heated through and the cream pulls away slightly from the sides of the pan.
- Discard the cinnamon stick and cloves, then taste and adjust sugar if needed.
- Spoon the warm cream into small dessert bowls or shallow ramekins, dust generously with ground cinnamon, and serve warm or at room temperature.
Cook’s Notes
- Use plantains that are completely black on the outside; green or yellow ones lack the natural sweetness essential to this dessert.
- Traditional Guatemalan queso seco can be substituted with mild farmer's cheese, ricotta, or even a soft cream cheese for a richer result.
- Serve with a cup of strong Guatemalan coffee for an authentic pairing.
- The cream thickens significantly as it cools; loosen with a splash of warm milk when reheating leftovers.
- A pinch of freshly grated nutmeg added with the cinnamon gives the dish a deeper, more aromatic warmth.
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