Seychelles's universal dessert — ripe plantains, sweet potatoes, breadfruit, and/or cassava simmered in coconut milk with sugar, vanilla, cinnamon, nutmeg, and a pinch of salt until the starches absorb the spiced coconut milk and turn creamy-soft. Served warm or chilled.
Ladob is the everyday Seychellois sweet — quick to make, infinitely variable (use what's in the kitchen: plantains, sweet potatoes, breadfruit, cassava). Some families add jackfruit or pumpkin. Served at the end of family lunches and especially on Sunday afternoons; cooler ladob (refrigerated overnight) is popular in the hot Seychellois climate.
Spoon up ladob warm — plantains are deeply soft and sweet, sweet potato chunks are creamy-orange, breadfruit is starchy-tender. The coconut milk has thickened to a vanilla-cinnamon-nutmeg-fragrant sauce. Each spoonful is dessert and comfort food at once — sweet but substantial, warm but light. Cinnamon-vanilla-nutmeg trio gives it the classic 'Indian Ocean tropical sweet' aromatic. The Seychellois family Sunday-afternoon end.
Ripe plantain's high natural sugar caramelizes slightly during the slow simmer, adding depth. Sweet potato starch gelatinizes and thickens the coconut milk. Breadfruit's high starch content adds body without sweetness. Coconut milk + spices is a heat-tolerant combination — the volatile aromatics (cinnamaldehyde, vanillin) survive the 20-min cook.
Variations
Pumpkin ladob substitutes pumpkin for breadfruit. Jackfruit ladob adds ripe jackfruit pieces. Spiced ladob adds star anise or cardamom. Vegan ladob is already vegan-friendly. Modern restaurant version layers ladob with toasted coconut sand.
On the Palate
Where Ladob sits in the Seychellois flavor cloud
Simmer the starches gently in spiced coconut milk and let it reduce uncovered at the end: slow heat lets the plantain's sugar deepen and the sweet-potato starch thicken the milk into a creamy sauce without splitting or scorching.
Ingredients
Serves 4
How it's made
9 steps · 20 min active + 20 min waiting
- 15 min
Peel and cut into 3-cm chunks: 3 ripe plantains, 1 medium sweet potato (about 200 g), 1 small piece breadfruit (about 200 g) or substitute with extra sweet potato.
- 24 min
In a heavy pot, combine the starches + 400 ml coconut milk + 200 ml water + 80 g sugar + 1 cinnamon stick + 1 vanilla bean (split) + ½ tsp ground nutmeg + ¼ tsp salt.
- 316 min
Bring to a simmer over medium heat. Cover; cook 15 min, stirring occasionally.
Watch outBring it to a gentle simmer, small lazy bubbles at the edge, then cover; a hard boil here will split the milk.
- 49 min
Uncover; simmer 8 min more to thicken the coconut milk into a creamy sauce. Plantain should be very tender, sweet potato fork-tender, breadfruit creamy.
Watch outUncovered, the sauce should thicken enough to coat the back of a spoon and the plantain go meltingly soft.
- 51 min
Taste; adjust sweetness if needed.
- 61 min
Discard whole cinnamon stick and vanilla pod (scrape seeds back into the pot).
- 72 min
Optional: stir in 30 g desiccated coconut for extra texture.
- 811 min
Cool 10 min before serving (the sauce thickens further).
- 91 min
Serve warm or chilled overnight. Garnish with a small mint sprig and a drizzle of additional coconut cream.
