Coconut Stuffed Plantains Food

STUFFED BAKED PLANTAINS CANOAS DE PLáTANOS MADUROS

Steps:

• Preheat the oven to 350 degrees.
• Over medium heat place the meat in a pan and cook until almost brown.
• Add sofrito, garlic, onion, and peppers, and stir.
• Cook for about 4 minutes until everything is blended well.
• Add the tomato sauce and water and covered it.
• Continue to cook on medium-low heat for about 15 minutes.
• Peel the bananas and cut out a small portion of the outer curve of the plantain.
• Make sure you cut in a deep oval shape, not the edges.
• Remove an amount of plantain from the center to allow room for the meat. You want it to resemble a canoe.
• Place the plantains on a baking sheet and spray cooking spray.
• Place the plantains in the oven and bake for about 25 minutes, until plantains are tender.
• Heat a frying pan with oil for about 350F.
• Once heated, fry the whole plantain over medium-high heat until each side is brown.
• Place the plantains on a plate with paper towels to absorb the grease.
• Let them cool.
• Once the plantains are cool, fill each one of them with the same amount of meat. Top them with your favorite cheese.
• Place the stuffed sweet plantains in the oven for another 10 to 15 minutes.

COCONUT SUGAR CARAMELIZED PLANTAINS

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.

CANOAS (STUFFED SWEET PLANTAINS) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the beef filling: Heat the vegetable oil in a large skillet over medium heat. When the oil is shimmering, add the onion and green pepper and sauté until softened and translucent, 3-4 minutes. Add the garlic and cilantro and cook for another 1-2 minutes, or until fragrant.
• Add the ground beef, breaking up with a spatula to incorporate into the vegetables. Season with the adobo, garlic powder, and black pepper. Increase the heat to medium-high and cook for 4-5 minutes, or until the meat is no longer pink. Drain any excess liquid.
• Return the skillet to the stovetop over medium-low heat, stir in the tomato sauce, and cook until heated through, 2-3 minutes. Remove the pan from the heat and set aside until ready to use.
• Make the plantains: Trim the ends off of the plantains, then peel.
• Heat the vegetable oil in a large, high-walled skillet over medium-low heat until the temperature reaches 350°F (180°C). Working in batches if needed, add the plantains and fry, turning every 30 seconds or so, until golden brown on all sides and tender enough to be pierced with a fork, 8-10 minutes. Transfer to a paper-towel lined plate to drain until cool enough to handle.
• Transfer the plantains to a cutting board. Cut a slit lengthwise down each plantain, being careful not to cut all the way through. Use 2 forks to gently pull each plantain open. Use a fork, flat-side down, to press the base of the "canoe" to widen. Transfer to a baking dish and season with salt.
• Fill each plantain with ¼-⅓ cup of shredded mozzarella cheese, add about ½-¾ cup of the beef filling, then top with ¼-⅓ cup more cheese. Cover the baking dish with foil.
• Bake for 20-25 minutes. Remove the foil and broil for 2-3 minutes, or until the cheese is brown and bubbly. Garnish with torn cilantro.
• Enjoy!

PLANTAINS STUFFED WITH PICADILLO

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.
• Cut off both ends of each plantain, then remove and discard the peels. Place the plantains on the baking sheet and lightly spray with cooking spray. Bake the plantains for 15 minutes, then turn them over and bake until the plantains are lightly golden brown and tender, an additional 15 minutes. Allow to rest at room temperature.
• Meanwhile, clip a deep-frying thermometer onto a large, heavy-bottomed skillet. Heat 1 1/2 inches (about 2 1/2 cups) vegetable oil to 375 degrees F.
• Fry the plantains in batches until golden, 2 to 3 minutes. Remove with a slotted spoon and drain on paper towels to cool.
• Heat the remaining 1/2 cup vegetable oil in a large Dutch oven or stock pot over medium-high heat. Add the onions, bell pepper and garlic and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the tomato paste, then stir and cook another 2 minutes. Add the ground beef, olives, poblano chile and some salt and cook, breaking up the meat, until the meat is entirely browned, 5 to 7 minutes. Add the canned tomatoes with the reserved juices, cumin, paprika, garlic powder and some salt and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Fold in half the Cotija, then stir to melt and set aside.
• Cut a slit in each of the plantains running the long way. Divide the picadillo chili among the plantains. Sprinkle the tops with remaining Cotija. Garnish with the cilantro and serve.

STUFFED PLANTAINS

Steps:

• For the plantains: Pour the water into a medium pot over medium-high heat and bring to a boil.
• Peel the plantains and cut in half horizontally, then cut each half down the middle vertically. Put the plantains into the pot and boil until soft, 7 to 10 minutes.
• For the beans: Heat the oil in a medium skillet over medium-high heat. Saute the onions, peppers and tomatoes until soft, about 5 minutes. Add the kidney beans to the skillet with the garlic powder, salt, pepper and oregano. Cook the beans for 5 to 7 minutes, then add the coconut-based mozzarella and cheddar to the skillet and mix until the cheese is fully mixed in with the beans.
• Strain the boiled plantains and put 4 pieces on each plate. Scoop the cooked beans and cheese onto the plantains.

STUFFED PLANTAINS

Steps:

• Cut plantain into 3 pieces, keeping the peel on.
• Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
• Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

PLANTAINS IN COCONUT MILK

Steps:

• Combine all ingredients except coconut milk in a heavy saucepan.
• Pour in 1 cup of coconut milk and simmer over low heat until plantain is very tender and milk is absorbed.
• Add more coconut milk if necessary. Serve hot.

COCONUT STUFFED PLANTAINS

Steps:

• Prepare plantain dough:-Place the plantains in a steamer, cover and steam for about 10 - 12 min until the plantains turns soft.
• Remove from the steamer and let it cool.
• Peel the plantains ,slice them lengthwise and remove the seeds.
• Mash the plantains until smooth and knead to form a non sticky dough and set aside.(if it feels sticky add ghee, make sure the dough is lump free and smooth in texture).
• Prepare the stuffing: Heat a pan and add ghee, when the ghee melts add the cashews and raisins to it.
• Saute for a minute and add the grated coconut,sugar and cardamom, mix well.
• Turn off the heat when the coconut slightly changes its color.
• Assembling and shaping :- Divide the plantain dough into small(golf ball size) balls.
• Grease your hands with ghee.
• Place a ball in your palm and flatten it,fill the center with a portion of coconut mixture and close it by stretching the dough from all sides so as to cover the stuffing.
• shape it resembling a plantain or any other desired shape.
• In a large, heavy-bottomed pan, heat the oil over medium heat. Add the stuffed plantains and cook until slightly browned on all sides.