Sweet Fried Plantains
Servings: 4
For these sweet fried plantains, ripe plantains pan-fry in unrefined coconut oil until golden, then get tossed in coconut sugar and cinnamon for that caramelized edge. A dollop of coconut cream on top, and they are ready in 11 minutes.
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
- Cut off both ends of each plantain, slit the peel lengthwise and remove it. Cut the plantains into 1/4-inch-thick diagonal slices.
- In a bowl, toss the plantain slices with the coconut sugar, cinnamon and salt.
- Heat a large skillet over medium-high heat. Add the coconut oil, then add as many plantain slices as will fit in a single layer.
- Cook until caramelized and brown, 3 to 4 minutes per side, working in batches as needed.
- Serve with a dollop of whipped coconut cream.
Notes
- Ripeness Tip: Use plantains with peels that are fully yellow or mottled yellow and black. Green plantains won't be sweet and will taste starchy.
- Toppings: To whip the coconut cream, refrigerate the can for 24 hours, then whip the thick cream with 1 tablespoon maple syrup until peaks form. Caramel or chocolate sauce also work.
- Heat Tip: The coconut sugar can scorch quickly, so lower the heat to medium if the slices brown too fast.
- Leftovers: They're best fresh. Leftovers keep in an airtight container in the fridge for up to 2 days; warm them in a skillet over medium heat.
Nutrition
Serving: 0.5cups, 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
