Preheat the oven to 350°F.
Bake the ripe plantains with the skin for 25 minutes. However, if the skin on your is yellow but there is not much black spots you should boil them until they are well cooked through. Let them cool and then peel.
Mash the plantains and add ground cinnamon, ½ cup soften or melted butter or ghee, beaten eggs, and coconut milk. You will need the coconut milk if the mixture needs some more moisture. Mix together until well combined.
Variation: You may add the raisins or some of the cheese to the first mixture, before you separate the mixture. Note, the raisins will make the pone taste sweeter and the cheese will make it a bit more savory. Add the rest of the grated cheese to the topping.
Separate the mixture. set aside half. In a medium bowl and mix all the coconut flour. Combine well. Then grease a baking dish and add the mixture with the coconut flour first. Add the balance of the mixture and smoothen a bit with the back of a spoon.
Bake at 350°F for about 40 minutes or until golden brown and has left the sides. Serve.