I officially have a new favorite dessert, and it takes just 5 ingredients & less than 15 minutes from start to finish.

Doesn’t get much easier than that, right!?

I have seen so many of my friends on Instagram serving up plantains as an easy side dish, and I decided it was time to pick up some of my own- and get to work figuring out my favorite ways to prepare them!  First up:  dessert style.

 

My first challenge was to figure out just how ripe was just right for my plantains.  Turns out I like them when they are basically almost black- covered in brown spots.

This is when they get super sweet and soften up, and make the best dessert!

If you’re looking to take your plantains less sweet & more savory (similar to a potato), then go for the green plantains that are barely ripe.

And if these are all you can find at the store, you can let them hang in the pantry for a few days like I did until they’re ready to be transformed into this sweet dish!

I mixed two of my favorite ingredients when it comes to clean desserts:  coconut sugar, for a sweet, caramel-like flavor similar to brown sugar;  and cinnamon, because it just makes everything warmer & more delicious.

Both of these get sprinkled on at the end while the plantains are hot, for an almost churro-like flavor and texture.  Is your mouth watering yet!?

Coconut oil was my favorite cooking fat to use for these babies, because it adds a little sweet flavor of its own.  Don’t have any?  Try any other mild cooking fat-  I’d say avocado oil or ghee would work best.

 

Print Recipe

Caramelized Cinnamon Sugar Plantains | PALEO

Servings: 3
Calories: 368kcal

Ingredients

  • 3 ripe plantains
  • 3 tbsp coconut oil
  • 2 tbsp coconut sugar
  • 1 tsp cinnamon
  • pinch sea salt

Instructions

  • Peel the plantains by slicing the ends off, then cutting the plantains in half lengthwise.  Use a sharp knife to carefully make a slit into the outer peel without cutting into the actual plantain.  Peel the outer layer off, then slice the plantains into 1/4 to 1/2 inch chunks.
  • Heat the coconut oil in a large skillet over medium low.  Add the plantains to the pan in a single layer (you may need to do this in a couple of batches, depending on the size of your skillet).
  • Cook the plantains for 2 to 3 minutes per side, or until golden brown and caramelized.  Transfer to a cooling rack or plate lined with paper towels.
  • While they're hot, dust the cooked plantains with cinnamon sugar and a small pinch of sea salt.  Serve warm, alone or with dairy-free ice cream!

Notes

  • I let my plantain ripen in the pantry until it was dark brown- that’s when it is the most sweet and soft, and best for dessert plantains like these!
  • If you need more help with peeling your first plantain, check YouTube or Google images for visuals.
  • Save any extra cinnamon sugar for sprinkling over baked goods like scones or muffins, stirring into creamy coffee or tea, or mixing with almond butter for an easy fruit dip.
 

Filed   Desserts, snacks