Best Coconut Sugar Caramelized Plantains Recipes
CARAMELIZED PLANTAINS
A new take on fully ripe plantains, accented with toasted coconut and caramelized bruleed sugar.
Provided by Stef Miller
Categories Fruit Desserts
Time 2h45m
Yield 4
Number Of Ingredients 5
Steps:
- Peel plantains and cut crosswise into 1/4-inch pieces. Place in an oven-safe bowl and add 1/4 cup sugar, lemon juice, and cinnamon. Stir to coat plantain slices, cover, and place in the refrigerator for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place covered bowl in the oven and bake for 25 minutes.
- Grease a cookie sheet and sprinkle coconut in a thin layer, to allow for even toasting. Place cookie sheet in the oven and continue to bake plantains until coconut is lightly browned, 5 to 7 minutes more. Remove both dishes from the oven.
- Portion plantains into bowls. Sprinkle plantains with a thick layer of sugar and use a cooking torch to caramelize the sugar. Top with toasted coconut and serve warm.
Nutrition Facts : Calories 182.2 calories, Carbohydrate 44.6 g, Fat 1.6 g, Fiber 2.7 g, Protein 1.4 g, SaturatedFat 1.3 g, Sodium 16.9 mg, Sugar 27.9 g
CARAMELIZED PLANTAINS
Plantains aren't meant for eating right out of the peel, but they are transformed into a gently sweet dessert when caramelized. If you can't find plantains, bananas are just as delicious.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- In a 9-inch skillet, melt the butter over medium heat. Add the sugar and cook, stirring, until the syrup is a light caramel color, about 2 minutes.
- Add the plantains, tossing to coat, and cook until tender, about 3 minutes. Add the apple juice and boil 1 minute, or until thickened slightly. Stir in the cinnamon and remove from the heat.
- Divide the plantains among 4 dessert plates and spoon the juices over each.
COCONUT SOUP WITH CARAMELIZED PLANTAINS
Steps:
- In a medium bowl, combine the melted coconut sorbet and the coconut milk. Using a whisk, slowly incorporate the lime juice, including the pulp. Keep chilled until service.
- To caramelize the plantains, combine the butter and brown sugar in a medium saucepan over high heat. Once the sugar is caramelized, add the plantains, and turn down the heat. Cook slowly until the plantains are tender. Add the shredded coconut and toss.
- To plate, place the plantains in the center of a shallow bowl. Pour the cold coconut soup around the outside.
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