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.