SWEET PLANTAIN FUNNEL CAKES RECIPE BY TASTY

Sweet Plantain Funnel Cakes Recipe by Tasty image

Provided by Tikeyah Whittle

Time 1h20m

Yield 4 servings

Number Of Ingredients 16

3 very ripe plantains, peeled and sliced on the bias
¼ cup coconut sugar
¼ teaspoon McCormick® Ground Cinnamon
¼ teaspoon kosher salt
1 can cream of coconut
1 can sweetened condensed milk
1 ½ cups crema
2 qt vegetable oil, for frying
2 ½ cups all purpose flour
¼ cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 can full fat coconut milk
3 large eggs
toasted coconut flake
coconut sugar

Steps:

Roasted the plantains: Preheat the oven to 375°F (190°C).
In a glass 9 x 13-inch baking dish, toss the plantains with the coconut sugar, cinnamon, and salt until well coated.
Roast until the plantains are tender, but not mushy, about 30 minutes.
Make coconut syrup: In a blender, combine the coconut cream, sweetened condensed milk, and crema. Blend until smooth. Refrigerate until ready to serve.
Make the funnel cake: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until the temperature reaches 350°F (180°C).
In a large bowl, whisk together the flour, sugar, baking powder, salt, coconut milk, and eggs until thick and creamy.
Pour the batter into a large squeeze bottle or gallon-size zip-top bag with the corner cut off.
Squeeze the batter into the hot oil in a circular motion to create multiple layers. Fry until golden brown on one side, about 2 minutes, then flip and continue frying until golden brown on the other side, about 2 minutes more.
Top the funnel cake with toasted coconut flakes, coconut sugar, the roasted plantains, and coconut syrup. Serve immediately.
Enjoy!