Best Sauteed Plantains In Coconut Rum Recipes

PLANTAINS IN BUTTER RUM SAUCE

Steps:

• Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
• Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
• Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.

OVEN BAKED SWEET PLANTAINS

Steps:

• Preheat oven to 450°F.
• Coat a nonstick cookie sheet with cooking spray.
• Cut the ends off of the plantains and peel.
• Cut each plantain on the diagonal into 1/2 inch slices.
• Arrange in single layer and coat tops with cooking spray.
• Bake, turning occasionally, for 10-15 minutes, until plantains are golden brown and very tender.

SAUTEED PLANTAINS

Steps:

• In a large skillet, heat butter and oil over medium-low heat until butter melts, add plantains and saute until golden brown, and a fork goes through the flesh easily, 10 to 12 minutes. Turn occasionally to brown all sides.

SAUTEED SWEET PLANTAINS (TAJADITAS DULCES DE PLATANO)

Steps:

• Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
• Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.

SAUTEED BUTTERRUM PLANTAINS

Steps:

• In a large heavy skillet, melt the butter over medium heat. In 2 batches, add the plantains and fry them in a single layer for about 4 minutes on each side. Remove with a slotted spoon and keep warm in a bowl while you fry the second batch.
• Transfer the second batch of plantains to keep warm with the first. In the same pan, combine the brown sugar, butter, and cream. Stir over medium heat until the sugar has dissolved, then increase the heat to high and bring the mixture to a vigorous boil. Cook for 2 minutes, until slightly thickened. Return the plantains to the pan and stir to coat them evenly with the sauce. Pour the rum over the top and immediately light it with a match. Quickly spoon the flaming plantains over bowls of vanilla ice cream and serve.

FRIED PLANTAINS WITH POWDERED SUGAR...AND RUM

Steps:

• In large fry pan, add 1 tblsp oil. Heat oil to medium stage and lay each strip in the pan.(Fry 1 plantain in each batch). When the strips start to turn a golden brown, flip then over and add a little more oil.Fry the other side until golden and brown.
• There will not be much oil left in the pan.
• Sprinkle a little rum over the strips if desired.
• Sprinkle a little nutmeg on one side.
• A dash of salt on the strips.
• Take out the strips and place on a warm plate. Keep warm in a 250° oven.
• Fry the second batch. Follow the steps.
• Fry the third batch. Follow the steps.
• When the frying is completed, take out the plates. Cut the strips in half of the length. Roll up and secure with toothpick.
• Place back on plate.
• Let the strips cool, then take out the toothpicks. The plantains will hold the rolled shape.
• Sprinkle with powdered sugar right before serving. You can serve warm or cold, but if you serve warm the powdered sugar will soak in and you have have to pass separate powdered sugar, I pass a separate sifter after serving and each person can sift their own sugar on their serving.