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In frying pan over medium-low heat, melt coconut oil. Stir in brown sugar and cinnamon; heat until bubbly. Lay plantain quarters in pan; sprinkle in nuts. Cook until plantain is caramelized on one side; turn over and finish cooking until caramelized and soft.

Transfer to dessert plates and top with organic vanilla ice cream and/or a drizzle of raw honey. Sprinkle with additional cinnamon, if desired or garnish with toasted coconut flakes.

(Bananas may be substituted for plantains, but be sure to use a slightly unripe banana and decrease cooking time.)

Recipe submitted by Angie, Spring, TX

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