Coconut Chapo (Plantain) Juice |

Coconut Chapo Plantain Juice

Sharing content is one of the best ways to support this blog!

Plantains have quietly sneaked their way into the very top slot of my genuinely favorite foods. It’s a weird favorite food to have, but I talk about them with all of my friends and acquaintances who begrudgingly listen.

Most people either don’t know what they are or have had a lackluster experience, so I’m out to change that.

I have at least 2 in my pantry at any given time so I can whip up some plantain patties or tostones for dinner. But, as a recipe developer, I do need to try out new recipes, which led me to seek out traditional plantain recipes. I wasn’t sure what I’d find, but I stumbled on a smorgasbord of recipe ideas that I want to try! And one of them was chapo juice.

Traditionally, Peruvian chapo juice is made by blending plantains, water, and sugar and fermenting the blend into an alcoholic drink. As much as I love fermenting foods, I really don’t think my apartment is the place to try my hand at making alcohol, so I decided not to take that route. I also discovered that chapo juice is commonly enjoyed as a non-alcoholic beverage, and I’m much more apt to tackle that.

But, of course, I also wanted to put my own spin on things…so I blended it with coconut milk.

The result was a thick, almost smoothie-like sweet beverage. After the first sip, I was hooked.

Coconut Chapo (Plantain) Juice |

It’s perfectly creamy, slightly sweet, and surprisingly refreshing.

I really didn’t know whether to call it a smoothie or a milk…but, since traditionally it’s known as a juice, I decided to stick with that.

If you would prefer it more thin (and with a little less coconut flavor), you can certainly use coconut water in place of the coconut milk. 

You’ve got to let the plantains get super yellow-brown for these. The more ripe, the better…it results in a sweeter beverage with less need for sweetening. Green plantains will not work for this recipe. I shudder to think what would happen if you used green plantains.

Also, note to self, I think I need to develop more recipes with green plantains, because I definitely seem to favor sweet plantains.

Ah well. We all have our preferences, and mine is obviously for sweet plantains!

I really feel like I’m getting a good grasp on my new camera. I’m just amazed with the pictures I can take now. I don’t know if I’m talented, but I feel talented. At least, you know, the little seedlings of talent hoping to spring up and flourish. Hopefully that doesn’t turn into a hyper-inflated ego. In all honesty, I know I have a lot to learn, but it’s encouraging to have a feel for a new hobby…especially one that’s so expensive!

[tasty-recipe id="4354"]


Coconut Chapo (Plantain) Juice | - traditionally made with water, sugar, and plantains, I put my own spin on chapo juice by caramelizing the plantains and blending with coconut milk. Thick, creamy, and refreshing!


I'm Chelsea, the author behind Do You Even Paleo! I believe life should be full of flavor. I enjoy creating recipes that are nourishing, flavorful, and satisfying. When not experimenting in the kitchen, I usually have a camera, barbell, or mug of coffee in hand. My posts may include affiliate links, which means if you click through a purchase something, I make a small commission at no cost to you. It helps me fuel my coffee habit and pay rent!

One thought to “Coconut Chapo Plantain Juice”

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.