Cut ends off plantain, then cut in half. Use a pairing knife to score the peel lengthwise in several places, then use your thumbs to dig under each peel and remove it in sections. Roughly chop each half into chunks, and add to a food processor or a high powdered blender.

Blend until plantain is puréed and smooth. Stop and scrape down the bowl as often as needed. Add coconut milk and olive oil, and blend to combine.

While your plantain is blending, mix all dry ingredients in a medium bowl, setting aside 1/2 teaspoon truffle salt.

When wet ingredients are combined and smooth, add dry ingredients. Pulse to combine until the mixture forms a dough. It should be sticky but not wet, and easily hold together when squeezed between your fingers. If needed, add more coconut milk or tapioca flour 1 teaspoon at a time until desired consistency is reached.

Split dough into 6-8 portions, and roll into balls. Set on your prepared baking sheet, then sprinkle the top of each bun with remaining truffle sea salt.

Bake buns for about 15 minutes, or until outside is set, cracked, and lightly golden. Let cool slightly before serving. Best served warm.