This is a dessert that is common across Mexico. It’s typically served with a combination of crema and sweetened condensed milk. In my version, I skip the condensed milk and sweeten the crema with brown sugar to pick up some of the caramel flavor in the plantains and add orange and cinnamon for extra flavor. I also add toasted seeds for crunch and contrast to the silky texture of the plantains.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 1/4 cups crema (or creme fraiche or sour cream)
- 1/4 cup light brown sugar
- 1 teaspoon finely grated orange zest
- 1 tablespoon fresh orange juice
- Pinch ground cinnamon, preferably Ceylon (canela)
- Kosher salt
- 1/4 cup raw shelled pumpkin seeds
- 3 tablespoons shredded coconut, preferably unsweetened
- 2 tablespoons raw sesame seeds
- 1/4 cup butter, preferably salted
- 4 ripe (spotted) platanos manzanos (see Cook’s Note) or 2 large ripe (black) plantains, peeled and sliced in half lengthwise
- 1/4 cup queso fresco, crumbled
Instructions
- Whisk the crema with the sugar, orange zest, orange juice and cinnamon in a medium bowl until smooth, creamy and the sugar has dissolved. Taste and season with a pinch of salt if necessary. Set aside until ready to serve.
- Heat a large skillet over medium high and toast pumpkin seeds, tossing frequently, until toasted and dark brown in spots, 1 to 2 minutes. Transfer to a small bowl and set aside.
- Add the coconut and sesame seeds to the same skillet and toast, tossing frequently, until the coconut begins to brown and the sesame seeds begin to pop, about 1 minute. Transfer to the small bowl and toss to combine with the pumpkin seeds; set aside until ready to serve.
- Reduce the heat to medium, melt the butter and cook the plantains, turning once (a fish spatula works best), until deep golden brown, about 3 minutes per side. Transfer to a plate and season with salt if using unsalted butter.
- To serve, spread a thin, even layer of orange crema on each plate. Arrange the caramelized plantains over the crema and top with the toasted seeds and queso fresco.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 616 |
| Total Fat | 37 g |
| Saturated Fat | 20 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 6 g |
| Sugar | 39 g |
| Protein | 9 g |
| Cholesterol | 73 mg |
| Sodium | 704 mg |