Paleo diet rules

Plantains With Coconut

1 large egg

½ cup shredded coconut

2 large very ripe plantains, peeled and cut diagonally into ¾-inch slices

2 tablespoons (30 ml) 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 sauté.
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. Sauté 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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These plantains with coconut are caramelized, sweet, and a little crispy: ripe plantain slices dipped in egg, coated in shredded coconut, and sauteed in coconut oil until golden. They taste like dessert but are made from four simple ingredients. Serve them hot, straight from the skillet.

Pro Tips

• The plantains must be incredibly ripe - the peels should be almost black. That is how you know they will be sweet enough.
• Cut the plantains on the diagonal into 3/4-inch slices. The angled cuts give the coconut crust more surface to cling to.
• Work in batches so the skillet is not overcrowded. Crowded plantains steam, and the coconut coating goes soggy.
• The oil is ready when a drop of water sizzles in the pan. Coconut oil that is not hot enough leaves the coating greasy.
• Watch the coconut flakes closely as they brown. Coconut burns fast, and burnt flakes turn the whole batch bitter.

Frequently Asked Questions

Are plantains with coconut paleo?

Yes - just plantains, egg, shredded coconut, and coconut oil. No flour, sugar, or dairy anywhere in the recipe.

How ripe should the plantains be?

Very ripe, with peels that are almost black. Green or yellow plantains will not be sweet enough for this dish.

Can I make these ahead of time?

They are best straight from the skillet. Leftovers keep for 2-3 days in the fridge - rewarm them in a hot skillet to crisp the coconut again.

What should I serve with coconut plantains?

They work as a sweet side, a breakfast item, or dessert. Whatever the occasion, serve them hot for the crispest coconut crust.

Recipe Card

Stav Kogan

Plantains With Coconut

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Servings: 4 servings

Calories: 265

Ingredients Method Nutrition

Ingredients

  

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• 1 large egg
• ½ cup shredded coconut
• 2 large very ripe plantains, peeled and cut diagonally into ¾-inch slices
• 2 tbsp coconut oil

Method

 

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Nutrition

Calories: 265kcalCarbohydrates: 42gProtein: 3gFat: 11g

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