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2 tablespoons coconut oil
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1 tablespoon butter
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2 extra ripe (black skin) plantains, peeled, cut in half crosswise then lengthwise into 4 pieces
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5 tablespoons plus 1 teaspoon coconut water, divided
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½ cup light brown sugar
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½ teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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⅛ teaspoon ground clove
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Pinch of kosher salt
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1 tablespoon golden rum
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1 tablespoon crème de banana
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1 pint rum raisin ice cream
Platanos Foster
Pastry chef Paola Velez gives Bananas Foster, the classic flambéed dessert, a Caribbean twist by swapping out bananas for plantains and adding warm spices and coconut water to the caramel sauce. If you can't find extra ripe plantains, place them in a brown paper bag and leave them in a warm, dark place until they ripen—very green plantains could take a week or more. When flambéing, make sure to have the lid for your skillet on hand in case the flame gets out of control and you need to smother it. Rum raisin ice cream is the perfect accompaniment to the caramelly plantains.
Nutrition Information
229
Calories
24g
Carbohydrates
12g
Protein
506mg
Potassium
7g
Fiber
13g
Sugar
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