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.
Nutrition
Calories: 368kcal | Carbohydrates: 65g | Protein: 2g | Fat: 15g | Saturated Fat: 12g | Sodium: 24mg | Fiber: 4g | Sugar: 32g | Iron: 1mg