Ingredients
4
4 servings
- •2 ripe plantains
- •¼ cup white sugar, divided, or as needed
- •3 tablespoons lemon juice
- •½ teaspoon ground cinnamon
- •¼ cup sweetened flaked coconut
Instructions
- Peel plantains and cut crosswise into 1/4-inch pieces. Place in an oven-safe bowl and add 1/4 cup sugar, lemon juice, and cinnamon. Stir to coat plantain slices, cover, and place in the refrigerator for 2 hours.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place covered bowl in the oven and bake for 25 minutes.
- Grease a cookie sheet and sprinkle coconut in a thin layer, to allow for even toasting. Place cookie sheet in the oven and continue to bake plantains until coconut is lightly browned, 5 to 7 minutes more. Remove both dishes from the oven.
- Portion plantains into bowls. Sprinkle plantains with a thick layer of sugar and use a cooking torch to caramelize the sugar. Top with toasted coconut and serve warm.
Nutritional Facts
Per 4 servings
- Calories: 182
- Carbohydrate: 45g
- Fat: 2g
- Fiber: 3g
- Protein: 1g
- Sugar: 28g
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