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Coconut Plantains with Cinnamon-Ginger Sugar

By Chef Linda

Plantains have long been a traditional staple food in many tropical cultures across the Caribbean, Latin America, Africa, and India. As members of the banana family, they're considered a starch and are perfect to use at any stage of ripeness as a main or side dish, snack, or dessert. When they are green, try frying them, like in this recipe. When they’ve turned yellow, grill them in sweet or savory recipes. And when they’re black, don’t throw them out! This is when they’re at their sweetest and are perfect for baked dessert recipes.

Make these for dessert or as a treat for breakfast. And don’t be put off by the sugar in this recipe. You’re in the Caribbean, man! Relax a little!

Coconut Plantains with Cinnamon-Ginger Sugar

YIELDS

INGREDIENTS

 2 green plantains

Coconut oil for frying

 2 tablespoons brown sugar

 2 tablespoons organic cane sugar

 1 teaspoon ground ginger

 1 teaspoon cinnamon

 2 tablespoons finely shredded, unsweetened coconut

 Dash of fine salt

DIRECTIONS

1

Peel plantains, then slice them into 1/8-inch thick slices.

Place brown sugar in a medium bowl add the plantains. Toss to coat in sugar.

Over medium heat in medium skillet, melt enough coconut oil to coat bottom of pan. When a drop of water sizzles as it hits pan, it’s hot enough. Fry the plantains about 2 minutes per side. Remove plantains from oil and lay on plate in single layer to cool.

Meanwhile, combine white sugar, cinnamon, ginger, coconut and salt in a small bowl. Add the plantains to sugar mixture. Gently toss to coat, then serve.

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CategoryDesserts/Treats, Gluten Free, Nut Free, Peanut Free, Soy Free

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