Sweet Fried Plantains with Coconut Sugar + Cinnamon

Name: Sweet Fried Plantains
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Ingredients: 2 ripe plantains (w/ peels mottled yellow and black); 2 tablespoon coconut oil, unrefined; 1 tablespoon coconut sugar; 1/2 teaspoon ground cinnamon; 1/8 teaspoon sea salt, unrefined; 15 ounce coconut cream (1 can)

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Growing up, fried plantains meant one thing: deep-fried in whatever oil was on hand, coated in a mountain of white sugar, and eaten as an occasional treat because that’s just how they were made. I love that nostalgic flavor, but somewhere along the way I started wondering if I could get that same golden, caramelized bite without the heavy oil and refined sugar overload.

Turns out, you absolutely can. This version swaps deep-frying for a quick pan-fry in unrefined coconut oil, and trades white sugar for coconut sugar and a little cinnamon, which actually makes the caramelization taste even richer. The plantains still get that perfectly golden, slightly crisp edge with a soft, sweet center — just made with real, simple ingredients I feel good about serving my family.

plate of fried plantains with a white bowl of maple cashew cream.

What are Plantains?

Just like bananas, plantains are a fruit that start off with a green peel, then ripen to a yellow then black. Also like bananas, the more yellow/black on the peel, the sweeter the fruit inside. For these fried sweet plantains the peel needs to be a mottled yellow and black to ensure they’re sweet enough.

ingredients for sweet fried plantains including plantains, coconut sugar, sea salt, cinnamon and coconut oil.

Ingredients You’ll Need

Plantains: Look for plantains with plenty of black spotting on the peel — they’ll be sweeter and caramelize beautifully when fried.
Coconut Oil: I always reach for unrefined, cold-pressed coconut oil here. It has a high smoke point, so it holds up beautifully to pan-frying without breaking down, and it adds a subtle coconut flavor that pairs naturally with the plantain’s sweetness.
Coconut Sugar: This is what takes the caramelization over the top. Coconut sugar has a deep, almost caramel-like flavor compared to white sugar, and it dissolves into the hot oil to form that sticky, golden coating on each slice.
Sea Salt: A small pinch goes a long way. Sea salt balances out all that natural sweetness so the plantains don’t taste one-note, and it helps the cinnamon and coconut sugar flavors stand out more.
Cinnamon: Cinnamon adds warmth and depth without competing with the plantain’s natural sweetness. It’s what makes these smell like a treat while they’re still in the pan.

plantains frying in coconut oil in a skillet.

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How to Fry Plantains

You may not have cooked with this banana-like fruit before yet this recipe is super simple + quick! Get a decadent dessert or side dish in less than 15 minutes:

Heat a large skillet over medium-high heat.
Peel two ripe plantains by cutting off both ends, then cutting a slit down the side of each plantain to open the peel. I know these look like bananas, however they def don’t peel like bananas!
Cut the peeled fruit into 1/4-inch thick diagonal slices. Cutting them diagonally may sound frivolous, yet it has a purpose! You want as wide a surface area as possible to caramelize, and the diagonal slices provide a bigger surface area to fry.
Add coconut sugar, cinnamon, and salt to a bowl and mix. Then toss the plantain slices in the mixture to coat thoroughly.
Add coconut oil to the heated pan and once the oil has melted (before it starts smoking!) add as many coated fruit slices as will fit in a single layer to the pan.
Cook 3-4 minutes per side, until each piece is caramelized and brown.

I like serving these fried sweet plantains with a dollop of coconut whipped cream or cashew cream mixed with maple syrup.

Recipe Tips

First, choose ripe plantains! The sweetness is important, so don’t make this recipe until your plantains have ripened properly. Then choose the right kind of oil. I love using coconut oil for this recipe because it is light, slightly sweet, and the hint of coconut flavor just adds to the dessert.
Make sure you add the plantain slices to the heated oil before the pan starts smoking. I recommend diagonally slicing the plantains to give them a wider surface area to fry/caramelize. You could cut them straight… but why sacrifice on taste?
Finally, I love using coconut sugar in this recipe as it really does have a similar texture to brown sugar. You can swap in maple sugar as well.

fried sweet plantains with a bowl of maple cashew cream on a plate.

Want more better-for-you treats? These plantains pair well with a few other vegan dessert favorites from the blog. My Gluten-Free Brownies hit that same rich, fudgy craving with real ingredients, my Vegan Peanut Butter Cookies are just as fast to whip up in one bowl, and my Bakery-Style Vegan Banana Muffins are a great make-ahead option when you want something a little more breakfast-friendly but still sweet.

Common Questions

How ripe should plantains be for frying?

Make sure your plantains are completely yellow with mottled black on them before frying. If you fry green or slightly green plantains, they will taste starchy and not sweet.

Should you boil plantains before frying?

No need! Waiting until they are definitely ripe before cooking as well as diagonally cutting them will ensure they cook well in the skillet and taste perfectly sweet. This sweet fried plantains recipe is quick; no need to add in a step!

What do you eat with fried plantains?

I like to eat my sweet fried plantains under a dollop of coconut whipped cream. They are also great as an ice cream topping, or on top of toast. Feel free to drizzle caramel or chocolate sauce over them.

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