Caribbean: Belize: Belizean Coconut Sugar Caramelized Plantains
INGREDIENTS:
3 ripe plantains (tender to the touch and yellow going on brown)
3 Tbsp coconut sugar (or sub cane sugar)
1/4 tsp ground cinnamon
1-2 Tbsp coconut oil (or olive oil)
Coconut Whipped Cream (optional for Topping)
INSTRUCTIONS:
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.
