Coconut Ginger Plantains

coconut ginger plantains

If you have never tried plantains, you are in for a real treat! This is a less-sweet banana that is low in sugars and is always allowed to ripen and then cooked before eaten. It is so delicious as a savory side dish as well as a sweeter side dish shown here in this post. 

You can find plantains at most supermarkets and especially at Mexican and Latin American grocery stores. You need to allow them to ripen before cooking. I have a funny story about that! I long time ago, when I was in high school I made a special dinner. I was teaching myself to cook all kinds of dishes. I wanted to make fried plantains as a side dish. However, I had bought green plantains and they had not had any ripening time before I cooked them. I tried to cook them and discovered they don't taste very good when cooked green. 

This time around, I was able to actually buy the plantain fairly ripe already. I also let it ripen an extra 2-3 days before cooking it in coconut oil. The coconut oil does a beautiful job of browning the plantains and they taste amazing! 

I love the addition of coconut and ginger to these plantains. They are easy enough to make for a quick snack or side dish and they are special and festive enough to serve at a party. I hope that you will enjoy some soon!  

 

Plantains with Ginger and Coconut: 

Makes about 1 1/2 cups plantains for a small side dish or snack. 

1 ripe plantain (the outside will be brown/black and the fruit will be soft), cut into slices.

1 1/2 tablespoons coconut oil

1 1/2 tablespoons crystallized ginger, finely chopped or 1 teaspoon fresh or ground ginger

1/4 cup large flake unsweetened coconut

1/4 teaspoon kosher salt

1 tablespoon maple syrup

1. Place some paper towels on a plate, set beside stove on counter. 

2. Heat the coconut oil in a large skillet over medium heat. 

3. Fry the plantain slices in coconut oil. Brown on each side. When done, place on the plate lined with paper towels to drain. You will need to fry the plantains in 2 batches. Set the plantains aside to cool a bit. 

4. Place the fried plantains in a bowl. Add the ginger, coconut, kosher salt and maple syrup to the bowl. Toss to coat. 

5. Serve on a serving plate. Enjoy! 

These plantains make a great snack and are also great as an appetizer served in small cups or as a great breakfast/brunch side dish! 

Check out my new Brunch Cookbook: Recipes for a Cheery Life: Gluten Free Brunch- now available on Blurb: 

 http://www.blurb.com/b/7145096-recipes-for-a-cheery-life