Sweet Plantains in Coconut Milk
This Sweet Plantains in Coconut Milk recipe combines ripe plantains with a creamy coconut sauce for a delightful dessert.
Equipment
- Skillet
Ingredients
Coconut Sauce
- 1 cup unsweetened canned coconut milk
- 1 cup water
- ¼ cup grated panela (or dark brown sugar) packed
- ½ teaspoon ground cloves
- 2 sticks cinnamon
- ½ cup juice of 1 large orange
Plantains
- 4 very ripe plantains skins should be yellow with dark spots
- 1 tablespoon zest of orange finely grated
Instructions
Cooking Instructions
- In a wide skillet, stir together coconut milk, water, grated panela, ground cloves, cinnamon sticks, and the orange juice. Bring to a gentle simmer over medium heat. Let the mixture cook for about 10 minutes until it reduces by half and thickens slightly.
- While the base simmers, peel the plantains. They should be very ripe, soft to the touch with lots of black spots. Leave them whole for now.
- Add the whole plantains to the skillet and reduce heat to medium-low. Cover and cook for 18 minutes, occasionally spooning the sauce over the plantains to help them absorb flavor. They should be soft but still hold their shape.
- Remove the plantains from the skillet and slice into 3–4 large pieces each. Transfer to a serving dish and drizzle generously with the thickened sauce.
- Sprinkle fresh orange zest over the top just before serving. Serve warm with extra sauce spooned over each piece.
Nutrition
Serving: 1servingCalories: 112kcalCarbohydrates: 29gProtein: 1gFat: 0.3gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.004gSodium: 5mgPotassium: 441mgFiber: 2gSugar: 16gVitamin A: 1014IUVitamin C: 17mgCalcium: 13mgIron: 1mg
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