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!
This recipe is Autoimmune Protocol friendly – it’s included in the AIP Recipe Roundup at Phoenix Helix.
Find out more about AIP and some great resources here!Print
Salted Caramelized Plantains with Coconut Cream
The best and easiest way to make caramelized plantains into a dessert: cook them in bacon fat & top with coconut cream! Savory & sweet makes this a winner.
- 2 tbl / 30 ml bacon fat
- 2 ripe plantains, peeled and sliced
- Sea salt, to taste
- 1 cup / 240 ml coconut cream
Optional, to taste:
- 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.
This recipe is Autoimmune Paleo compliant.
If you don’t have pure coconut cream to hand, try scooping the cream from the top of a chilled can of preservative & and emulsifier free coconut milk, instead.
I’ll admit when I saw bacon fat I was skeptical of this, but honestly you couldn’t have picked a better fat for me. Being low on coconut oil at the moment and high on bacon fat (on week 4 of the AIP!), I needed a quick fix tonight and this fit the bill!
The flavor and texture combination is great!
Awesome, I’m so glad! I know what you mean, bacon fat sounds really overwhelming, but it adds just the right amount of salt 🙂
ok I thought the same thing when I saw bacon fat, but I am going to try this!!