Caramelized Cinnamon Sugar Plantains | PALEO

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.

These are so easy & so quick, you've just got to give them a try!  Plantains are super budget-friendly too- so there's really no reason not to go for it!

Let me know if you do, by tagging me in your photo on Instagram or leaving a comment below!  I hope you enjoy these as much as we did!


Ingredients:

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

Tools Used:

• sharp knife
• large skillet (cast iron or ceramic non-stick skillets both work well!)

Directions:

1. 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.
2. 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).
3. 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.
4. 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.