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Dec 19, 2019 | Sweets and Treats

Plantains With Coconut

1 large egg

ВЅ cup shredded coconut

2 large very ripe plantains, peeled and cut diagonally into Вѕ-inch slices

2 tablespoons coconut oil

  1. Place the egg in a small bowl and the coconut in a separate small bowl. Beat the egg and dip each of the plantain slices into the egg, then into the coconut. Place them on a large plate until ready to sautГ©.
  2. In a large skillet, heat the coconut oil over medium-high heat. The oil is ready when it sizzles if you put a drop of water in the skillet.
  3. Once the oil is hot, carefully add the plantains, working in batches (depending on the size of your skillet), so the skillet is not overcrowded. SautГ© for 3 to 5 minutes on each side, or until the coconut flakes are nice and brown, being careful not to burn.
  4. Remove the plantains to a plate lined with paper towels and serve hot.

NOTE: Make sure your plantains are incredibly ripe. You want the peels to be almost black—that’s how you know the plantains will be plenty sweet.

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