A fresh spin on ripe plantains with toasted coconut and caramelized brown sugar as accents.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 ripe plantains
- ¼ cup white sugar, divided, or as needed
- 3 tablespoons lemon juice
- ½ teaspoon ground cinnamon
- ¼ cup sweetened flaked coconut
Instructions
- Peel plantains and cut crosswise into 1/4-inch pieces. Place in an oven-safe bowl and add 1/4 cup sugar, lemon juice, and cinnamon. Stir to coat plantain slices, cover, and place in the refrigerator for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place covered bowl in the oven and bake for 25 minutes.
- Grease a cookie sheet and sprinkle coconut in a thin layer, to allow for even toasting. Place cookie sheet in the oven and continue to bake plantains until coconut is lightly browned, 5 to 7 minutes more. Remove both dishes from the oven.
- Portion plantains into bowls. Sprinkle plantains with a thick layer of sugar and use a cooking torch to caramelize the sugar. Top with toasted coconut and serve warm.