CARAMELIZED PLANTAIN PARFAIT

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Caramelized Plantain Parfait image

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 Rick Martinez

Categories     Bon Appétit     Breakfast     Brunch     Yogurt     Fruit     Tropical Fruit     Plantain     Mango     Seed     Coconut     Vegetarian     Vegan     Dairy Free     Wheat/Gluten-Free     Soy Free     Peanut Free     Tree Nut Free     Quick & Easy     Kid-Friendly     Dessert

Yield 4 servings

Number Of Ingredients 6

6 Tbsp. virgin coconut oil
4 ripe (spotted) plátanos manzanos or 2 large ripe (black) plantains, peeled, sliced in half lengthwise
Kosher salt
3 cups plain unsweetened coconut milk yogurt or Greek yogurt
2 ripe mangoes, thinly sliced
Toasted nuts, seeds, and/or unsweetened shredded coconut (for serving)

Steps:

  • 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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