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
- 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©.
- 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.
- 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.
- 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.
