- 2 tablespoons organic virgin coconut oil
- 1 ripe plantain, quartered lengthwise
- 2 tablespoons organic brown sugar
- ½ teaspoon cinnamon
- ¼ cup pecan or walnut halves
- Toasted coconut flakes
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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