I don’t know what kind of a rock I’ve been living under, but it appears I’m the last person in the world to realize how great ripe caramelized plantains are. Their natural sweetness isn’t anywhere near as cloying as bananas and they hold up much better to cooking.
Caramelized plantains don’t need any added sugar because they essentially caramelize themselves when they are fried. Which means they get a delicious crispy fried exterior without any help.
Now I’m going to tell you how to push them over the edge: fry them in bacon fat and then sprinkle them with a teeny bit of sea salt. Yes. Doeeee eeeeet. The smokiness of the bacon fat is a fantastic counterpoint to the sweetness and the salt is the perfect final touch.
Just to make this a little more gratuitous, I topped my just-cooked caramelized plantains with a little coconut cream. UHMAYZING. If you don’t have a box of the coconut cream lying around, skim the cream from the top of a chilled can of coconut milk, instead. If you want to really go nuts, try sprinkling with a little cinnamon or a drizzle of raw honey. DONE!
Find out more about AIP and some great resources here!
- 2 tbl / 30 ml bacon fat
- 2 ripe plantains, peeled and sliced
- Sea salt, to taste
- 1 cup / 240 ml coconut cream
- CARAMELIZE: Heat the bacon fat in a skillet at low-medium heat. Add the plantain slices and sprinkle with sea salt. Cook until golden brown, about 3 minutes per side.
- TOP: Divide the caramelized plantain slices between 2 - 4 dishes. Top with the coconut cream and sprinkle with cinnamon or drizzle with raw honey, to taste.
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