Puddings & Custards Middle EasternMedium

Sweet Plantain Umm Ali

Name: Sweet Plantain Umm Ali
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: Middle Eastern
Ingredients: 12 oz (340 g) puff pastry sheets, thawed; 5 tablespoons (70 g) unsalted butter, melted; 3 medium (510 g) ripe plantains, peeled, sliced ¼-inch (6 mm) thick; 3 tablespoons (38 g) light brown sugar; ½ teaspoon (1.2 g) ground cinnamon; 0.38 teaspoon (2¼ g) sea salt; 1½ cups (355 ml) whole milk; 1 cup (240 ml) heavy cream; 1 teaspoon (5 ml) vanilla extract; 1 cup (85 g) sweetened shredded coconut

From the MyKitchenBank Kitchen

A fusion dessert blending the creamy custard-soaked pastry of traditional Middle Eastern Umm Ali with caramelized ripe plantains and toasted coconut. Warm, aromatic, and deeply satisfying—part bread pudding, part tropical indulgence.

Prep: 20 min
Cook: 50 min
Wait: 15 min
Total: 1 hr 25 min
Makes: One 9×13-inch (23×33 cm) dessert, 8 servings

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Steps

Before you start

Thaw puff pastry at room temperature for about 30 minutes if frozen
Preheat oven to 350°F (175°C)
Use very ripe plantains (yellow with brown spots or mostly black) for best sweetness and texture
Have all ingredients measured and ready (mise en place) before you begin cooking

1
Prepare the Pastry
- Brush the thawed puff pastry sheet lightly on both sides with 2 tablespoons of the melted butter.
- Tear or crumple the pastry into 2-inch (5 cm) pieces and spread in an even layer on the bottom of a 9×13-inch (23×33 cm) baking dish.
- Set aside.
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Tip: Crumpling the pastry helps it absorb custard evenly and creates a tender, layered texture.
2
Toast the Coconut
- Heat a large skillet over medium heat.
- Add 1 tablespoon of the melted butter and the sweetened coconut.
- Stir constantly for 3–4 minutes until golden brown and fragrant.
- Transfer to a plate and set aside to cool.
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Ready when: Coconut is deep golden brown and fragrant
Tip: Watch closely—coconut burns quickly once it starts browning.
3
Caramelize the Plantains
- In the same skillet, melt the remaining 2 tablespoons butter over medium-high heat.
- Working in batches if necessary, arrange plantain slices in a single layer and cook for 3–4 minutes per side until golden and softened.
- Sprinkle with the brown sugar, ¼ teaspoon cinnamon, and a small pinch of salt while cooking.
- Transfer to a plate.
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Ready when: Plantain slices are deep golden brown on both sides and soft but still hold their shape
Tip: Avoid crowding the pan; work in batches so plantains caramelize rather than steam.
4
Make the Custard Base
- In a medium saucepan over medium heat, combine the milk, heavy cream, vanilla extract, the remaining ¼ teaspoon cinnamon, and ¼ teaspoon salt.
- Whisk occasionally for 3–4 minutes until steaming with small bubbles forming around the edges.
- Do not allow to boil.
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Ready when: Mixture is steaming with small bubbles around the edges but not boiling
Tip: Keep heat at medium to prevent the milk from scorching.
5
Assemble the Baking Dish
- Arrange the caramelized plantain slices in an even layer over the crumpled pastry.
- Slowly pour the warm custard over the plantains and pastry.
- Let the mixture sit for 2 minutes to allow the pastry to begin absorbing the liquid.
- Sprinkle the toasted coconut evenly over the top.
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Tip: Pour the custard slowly to ensure even distribution and prevent pastry from floating.
6
Bake the Umm AliOven 350°F / 175°C
- Place the assembled baking dish in a preheated 350°F (175°C) oven.
- Bake for 35–40 minutes until the top is deep golden brown, the edges bubble slightly, and the center is set but still creamy when gently pressed.
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Ready when: Top is deep golden brown, edges bubble slightly, center is creamy with a slight jiggle when gently shaken
Tip: Don't overbake; the center should still have a creamy texture, not be firm like a casserole.
7
Cool and Serve
- Remove from the oven and let rest on the counter for 10–15 minutes.
- The dessert will firm up slightly as it cools.
- Serve warm or at room temperature.
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Tip: Umm Ali is best enjoyed while still warm, when the custard is creamy and the pastry is tender.

Good to know

Tips

Use very ripe plantains (mostly black skin or yellow with brown spots) for maximum sweetness and a creamier texture when cooked.
Don't overbake—the custard should be creamy in the center with a slight jiggle when the dish is gently shaken, not firm like a casserole.
Toast the coconut separately so it stays crispy on top rather than absorbing custard and becoming soggy.
Pour the custard slowly and gradually during assembly to ensure even distribution and prevent pastry pieces from floating to the surface.

Make ahead

Can be assembled (through step 5) up to 2 hours ahead, covered, before baking. Bake as needed for best pastry texture.

Storage & reheating

Leftover umm ali keeps in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F (150°C) oven for 10–15 minutes until warm. Can be served warm or at room temperature. Do not freeze; the pastry texture deteriorates significantly when thawed.

Substitutions

heavy cream → ¾ cup (180 ml) coconut milk. Replace heavy cream with coconut milk and reduce whole milk to 1 cup (240 ml). The custard will be lighter and more coconut-forward.
ripe plantains → 1½ cups (240 g) chopped dates or raisins. Soak in warm water for 5 minutes, then drain before layering. The dessert becomes more traditionally Middle Eastern Umm Ali.
sweetened shredded coconut → ¾ cup (105 g) chopped toasted almonds or pistachios, or a mixture. Substitute or mix with the coconut for a classic Middle Eastern Umm Ali flavor with nuts.
puff pastry sheets → whole wheat puff pastry sheets. Use whole wheat puff pastry for a nuttier flavor and more fiber, though the texture will be less delicate.