CARAMELIZED PLANTAIN PARFAIT
Use plátanos manzanos-a short, fat, and incredibly sweet plantain variety-if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy (like crème brûlée!). Look for them in Latin and Caribbean supermarkets or in the tropical fruit section of large supermarkets.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preparation Heat oil in a large nonstick skillet over medium-high. Cook plantains, turning once, until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain; season with salt. Divide yogurt among bowls; top with plantains and mangoes, then nuts, seeds, and/or coconut as desired.
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