Plantains are starchy and full of potassium, but they must be cooked before we eat then. When ripe, plantains are yellow with brown spots and perfect for desserts (especially when sauteed in coconut oil). Green unripe plantains have resistant starch and are great for gut health and are better suited for savory dishes.
Grilled Plantain Sundaes
- 1/3 cup coconut sugar
- 1 13.5 oz can full fat coconut milk
- 1/4 tsp sea salt
- 4 tsp organic unsalted butter melted
- 1/4 tsp ground cinnamon
- 2 ripe plantains halved lengthwise (peel on)
- vanilla coconut yogurt ice cream
- Make sauce in a small saucepan over high heat by whisking together coconut sugar, coconut milk and salt. Bring to a boil then reduce to a simmer on low for 25 minutes until dark and thick. Set aside.
- Preheat the grill to medium heat. In a bowl combine 2 tsp of butter and cinnamon. Brush the cut side of plantains with butter mixture. Place plantains on grill for about 4 minutes per side.
- Place 2 plantain halves on each plate and brush with remaining 2 tsp butter. Top with a scoop of ice cream and drizzle with a desired amount of sauce.