Drunk Coconut Plantains Recipes
COCONUT SUGAR CARAMELIZED PLANTAINS
5-ingredient, 15-minute coconut sugar caramelized plantains! Refined sugar-free, vegan, gluten-free, and so delicious.
Provided by Minimalist Baker
Categories Dessert
Time 15m
Number Of Ingredients 6
Steps:
- Heat a large cast iron or metal skillet over medium-high heat and chop your plantains in 1/2 inch slices.
- Add to a mixing bowl and toss with coconut sugar, cinnamon, and sea salt.
- Once the skillet is hot, add coconut oil and only as many plantains as will fit comfortably in the pan without crowding. Cook for 2-3 minutes on each side or until browned and caramelized.
- Serve warm with dairy-free ice cream or coconut whipped cream. Best when fresh, though leftovers will keep in the fridge covered for a few days.
Nutrition Facts : ServingSize 1 serving, Calories 227 kcal, Carbohydrate 51 g, Protein 1.8 g, Fat 3.9 g, SaturatedFat 3.1 g, Sodium 64 mg, Fiber 3.2 g, Sugar 29 g
DRUNKEN PLANTAINS
Make and share this Drunken Plantains recipe from Food.com.
Provided by susie cooks
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degree.
- Peel the plantains and cut them in half lenghtwise.
- Put plantains in a shallow baking dish, dot them all over with butter.
- Spoon on the rum and orange juice.
- Mix the orange zest, cinnamon and brown sugar in a bowl. Sprinkle the mixture over the plantains.
- Bake for 25-30 minutes until plantains are soft, the sugar has melted into the rum and orange juice to make a sauce.
- Meanwhile, slice almond and fry them in alittle oil until they are golden.
- Sprinkle the finished plantains with the almonds.
- Garnish with mint sprigs and serve with creme fraiche.
SAUTEED PLANTAINS IN COCONUT RUM
Sauteeing plantains in a coconut rum sauce is a nice change from fried plantains! Makes a delicious side dish.
Provided by CLA
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place sliced plantains and rum in a skillet over medium-high heat. Add brown sugar and butter. Saute until plantains soften, about 5 minutes.
Nutrition Facts : Calories 258.6 calories, Carbohydrate 53.2 g, Cholesterol 16.7 mg, Fat 4.6 g, Fiber 3.2 g, Protein 2.5 g, SaturatedFat 2.8 g, Sodium 36.8 mg, Sugar 27.2 g
DRUNK COCONUT PLANTAINS
Categories Chocolate Dessert Grill/Barbecue
Number Of Ingredients 5
Steps:
- 1. cut the plantains in half then split the halves 2. put the plantains in a container wide enough that they are not on top of each other 3. pour in the rum, coconut syrup, and brown sugar 4. cover and shake to mix and coat the plantains 5. let marinade for 4 hours 6. grill the plantains, flip once you get grill marks on one side 7. once the other side gets grill marks or the plantains start to soften; cover with the chocolate chips until they melt 8. remove the grill, cover with coconut flakes 9. stuff your face
COCONUT BAKED BANANAS (OR PLANTAINS)
The Colombian recipe I took this from was for plantains. It is meant to be a side dish at dinner. I make it more with bananas just because I have so many of them in my yard.
Provided by Ambervim
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350°, cut the ends of the bananas or plantains and peel.
- Place them in a baking dish and brush with the butter. Sprinkle with the cinnamon and add the coconut milk, then sprinkle with coconut.
- Bake for 25 to 30 minutes.
- Serve warm as a side dish.
Nutrition Facts : Calories 467, Fat 22.8, SaturatedFat 19.3, Cholesterol 15.3, Sodium 81.1, Carbohydrate 68, Fiber 4.4, Sugar 53.1, Protein 2.7
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