I probably shouldn’t talk about how my husband & I ate the entire pan of these – inhaled! The other inhabitants of our home were only slightly “put out”.
When I lived in Guatemala, I fell in LOVE with plantains, or platanos as we called them. It didn’t matter how they were cooked…we would be walking down the street & we would catch wafts of air, full of sweet platains. Then, we would have plantains on the mind. Mmmmmm
Baked, fried, boiled, microwaved, black & moldy (which makes them super sweet), green or in between – it doesn’t matter how you cook them, plantains are super versatile & delicious!
This plantain recipe is a knock off of a treat Guatemalan friends made for me while I lived there – with a couple of my own twists.
For this recipe, you will want ripe plantains. If you can’t find ripe ones, you’ll have to be patient. You can put them in a brown paper bag & in a cupboard for several days (or weeks) so that they can ripen.
To test for ripeness, they should be soft to touch, almost to the extent of a banana that you would throw out for being too soft – almost.
They may also be black & a little moldy on the outside – this is okay, softness is the key indicator (just depending on how they have ripened, they may get black, & they may not).
4-6 medium to large plantains
1/2 cup coconut milk
1-2 Tablespoons coconut sugar, or 100% maple syrup
Trim both ends of the plantains, then run a knife along the length of one side. Use this slice, to open & peel plantain.
Slice into slight diagonals just shy of 1/2″ slices.
Place in the bottom of a baking dish.
Sprinkle with salt – think of salted caramel, the salt makes the sweet “pop”.
Sprinkle with cinnamon, & ground cardamon.
Pour coconut milk over, then sprinkle with coconut sugar.
Cover with foil, & bake at 350* for 30 minutes.
Remove foil & allow to cook for an additional 10 minutes.
*Fresh pear slices can also be added to this treat