Earlier this week I posted an article on plantains. Here is the link to that posting:Â https://www.menupause.info/plantains-a-new-food-in-my-menus/
In that posting I promised my simple recipe for Coconut Plantains, so here it is for you to try. This is a cooking-by-the-strings-of your-apron recipe that has wiggle room for you to add or subtract ingredients you like or do not like.
Utensils: Cutting board and knife, fry pan, serving bowls
Prep. Time: 10 minutes
Cooking Time:Â 6-7 minutes
Categories: Vegan, Gluten Free
2 very ripe plantains, as above, peeled and sliced 1/4-1/2 inch thick
1 T. coconut oil or other oil of your choice
1 T. coconut brown sugar
1/4 cup coconut milk or no sugar added juice, such as apple or pear
almond or vanilla extract (optional)
coconut yogurt (or other yogurt of your choice if not a vegan)
almond slivers or other nut of your choice
1. Peel and slice plantains into 1/4-1/2 inch circles.
2. In a medium-sized fry pan, place coconut oil and allow to melt. Add sliced plantains and cook for 2-3 until they start to brown.
3. Sprinkle on coconut sugar and stir into plantains, gently. Cook 2 more minutes.
4. Add juice and cook another 2 minutes, adding almond extract if you wish.
5. Allow to cool a couple of minutes. Place in serving bowls and top with coconut yogurt. Top with almond slivers and serve warm or chilled. Enjoy!
P.S. Trader Joe’s sells baked plantain chips with no sugar. Tasty snack or use for dipping.