Ingredients
Scale
- 4 ripe plantains, peeled and sliced
- 2 tablespoons coconut oil or vegetable oil
- 1/4 cup brown sugar or coconut sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- Optional: 1/4 cup rum or coconut liqueur
- Fresh lime juice for serving
- Fresh mint leaves for garnish
Instructions
- Start by selecting ripe plantains that are yellow with black spots. Peel and slice them into diagonal pieces for an elegant presentation.
- Heat coconut oil in a large skillet over medium heat. Add the sliced plantains and cook for 2-3 minutes on each side until golden brown.
- Sprinkle the brown sugar, cinnamon, nutmeg, and a pinch of salt over the plantains. Add rum or coconut liqueur if using. Continue cooking for 3-4 minutes, flipping gently to coat in caramel.
- Once tender and coated, squeeze lime juice over the plantains. Garnish with mint leaves and serve hot on a rustic plate or bowl.
Notes
- Use ripe plantains with black spots for best caramelization and flavor.
- Vegan and gluten-free options are available—use vegan sugar and coconut oil.
- For extra flavor, add toasted coconut flakes, chopped nuts, or a drizzle of dark chocolate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Caribbean
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210 kcal Kcal
- Sugar: 15g
- Sodium: 10mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg