Plantains are one of my favourite ingredients to cook with because they are equality great with savory and sweet recipes. Talk about versatility!
This week, I was really craving them, and I love fried plantain. However, since my mom has raised me to be completely terrified of deep-frying things, I tried baking them: success!
The coconut-plantain combination in this recipe is fairly obvious, but so yummy!
Here is what you need:
- 4 yellow plantains (1 per person)
- 1 tsp coconut oil/ plantain
For the coconut sauce:
- 1 cup coconut milk
- 1 tbsp corn starch
- 1 tsp maple syrup
- 1 tsp rum (optional)
- 1 tsp vanilla extract
Here is what you need to do:
- Cut the two extremities of the plantains and slice the skin open to remove it.
- Slice each plantain diagonally, or straight down depending on your preference. You want them to be about 7mm-10mm thick. Place your slices in a large bowl.
- Melt the coconut oil and pour over the plantains and mix until all the pieces are well coated.
- Place the plantains in a single layer on a cookie sheet. Slide in the oven set at 350F. Let cook for 15 minutes. Flip over and cook again for 15 minutes. If you want, you can set the oven on ‘broil’ for the last 5 minutes to have a nicely caramelized top. Yum!
- For the sauce, mix the coconut milk with the corn starch and put in a sauce pan on medium heat. Stir until it starts to thicken up. Add the rest of the ingredients and mix well.
- Serve the plantain slices with the warm sauce on top.
This is so easy to make and so delicious! All the flavours complement each other nicely and make for a very yummy dessert. I really like how you can caramelize the top of the slices for maximum flavour! So simple, and way less scary then deep-frying them!
Let me know if you try this out and what your favourite plantain recipe is!