Sweet Fried Plantains
Servings: 4
These healthier fried plantains are pan-fried in unrefined coconut oil until golden, then finished with a warm coconut sugar and cinnamon coating for that classic caramelized flavor. Made with simple, real-food ingredients, they're just as sweet and satisfying as the traditional version, minus the heavy oil and refined sugar.
Equipment
Ingredients
- 2 ripe plantains w/ peels mottled yellow and black
- 2 tablespoon coconut oil, unrefined
- 1 tablespoon coconut sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon sea salt, unrefined
- 15 ounce coconut cream 1 can
Instructions
- Heat a large skillet over medium-high heat.
- Peel plantains by cutting off both ends, then cutting a slit down each plantain.
- Cut the peeled plantains into 1/4-inch thick diagonal slices.
- Toss the plantains in sugar, cinnamon, and salt in a bowl.
- Add coconut oil to the heated pan then add as many plantains as will fit flat.
- Cook 3-4 minutes per side (until caramelized and brown).
- Serve with a dollop of coconut whipped cream.
Notes
- To make coconut whipped cream, put a can of coconut cream into the fridge for 24 hours. Once chilled, open and scoop out the cream into a bowl. Add 1 tbsp maple syrup and whip until peaks form.
- Make sure the peels are completely yellow/mottled yellow-black before using. If the peels are green, your plantains won't be sweet and will taste starchy.
- Caramel sauce or chocolate sauce is also a great topping for fried plantains.
Nutrition
Serving: 0.5cup, Calories: 531kcal, Carbohydrates: 39g, Protein: 5g, Fat: 44g, Saturated Fat: 39g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 87mg, Potassium: 793mg, Fiber: 5g, Sugar: 15g, Vitamin A: 1009IU, Vitamin C: 19mg, Calcium: 17mg, Iron: 3mg
