Ingredients
Method
- Cut the peeled plantains in half crosswise, and then cut those halves in half lengthwise so you are left with long quarters.
- Add the 3 tbsp. (1.5 oz / 42g) of virgin coconut oil to a large skillet or pan set over medium-high heat.
- Sauté the sliced plantains in the hot coconut oil for about 8 minutes, allowing the natural sugars to caramelize into a golden brown crust.
- Turn the plantains over gently, then pour in the 0.25 cup (2 fl oz / 59g) of water, ensuring there is enough to cover the bottom of the pan.
- Reduce the heat slightly and let the plantains simmer for about 10 minutes, or until they are completely softened and cooked through.
- Remove the pan from the heat, sprinkle the plantains evenly with the 1 tsp. (0.09 oz / 2.6g) of ground cinnamon, and serve immediately while warm.
The Ripeness is Key: For this specific sweet recipe, you want plantains that are mostly black or heavily spotted. This indicates that the starches have naturally converted into sugars, ensuring your healthy fried plantain caramelizes beautifully and tastes naturally sweet without added sugar.
The Steaming Secret: Do not skip the step of adding water and simmering. This hybrid sauté-steam method guarantees that the plantains become melt-in-your-mouth tender all the way through, rather than just crispy on the outside and firm on the inside.
Cinnamon Timing: Always sprinkle the ground cinnamon on after removing the pan from the heat. Spices can easily burn and turn bitter when exposed to the direct, sustained heat of frying oil.