Coconut Sugar Caramelized Plantains Food

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.

COCONUT SOUP WITH CARAMELIZED PLANTAINS

Steps:

• In a medium bowl, combine the melted coconut sorbet and the coconut milk. Using a whisk, slowly incorporate the lime juice, including the pulp. Keep chilled until service.
• To caramelize the plantains, combine the butter and brown sugar in a medium saucepan over high heat. Once the sugar is caramelized, add the plantains, and turn down the heat. Cook slowly until the plantains are tender. Add the shredded coconut and toss.
• To plate, place the plantains in the center of a shallow bowl. Pour the cold coconut soup around the outside.

CARAMELIZED PLANTAINS

Steps:

• Peel plantains and cut crosswise into 1/4-inch pieces. Place in an oven-safe bowl and add 1/4 cup sugar, lemon juice, and cinnamon. Stir to coat plantain slices, cover, and place in the refrigerator for 2 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Place covered bowl in the oven and bake for 25 minutes.
• Grease a cookie sheet and sprinkle coconut in a thin layer, to allow for even toasting. Place cookie sheet in the oven and continue to bake plantains until coconut is lightly browned, 5 to 7 minutes more. Remove both dishes from the oven.
• Portion plantains into bowls. Sprinkle plantains with a thick layer of sugar and use a cooking torch to caramelize the sugar. Top with toasted coconut and serve warm.