Ingredients
4
4 servings
- •3 very ripe plantains, peeled and sliced on the bias
- •¼ cup coconut sugar
- •¼ teaspoon McCormick® Ground Cinnamon
- •¼ teaspoon kosher salt
- •1 can cream of coconut
- •1 can sweetened condensed milk
- •1 ½ cups crema
- •2 qt vegetable oil, for frying
- •2 ½ cups all purpose flour
- •¼ cup granulated sugar
- •1 ½ teaspoons baking powder
- •½ teaspoon kosher salt
- •1 can full fat coconut milk
- •3 large eggs
- •toasted coconut flake
- •coconut sugar
Instructions
- Roasted the plantains: Preheat the oven to 375°F (190°C).
- In a glass 9 x 13-inch baking dish, toss the plantains with the coconut sugar, cinnamon, and salt until well coated.
- Roast until the plantains are tender, but not mushy, about 30 minutes.
- Make coconut syrup: In a blender, combine the coconut cream, sweetened condensed milk, and crema. Blend until smooth. Refrigerate until ready to serve.
- Make the funnel cake: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until the temperature reaches 350°F (180°C).
- In a large bowl, whisk together the flour, sugar, baking powder, salt, coconut milk, and eggs until thick and creamy.
- Pour the batter into a large squeeze bottle or gallon-size zip-top bag with the corner cut off.
- Squeeze the batter into the hot oil in a circular motion to create multiple layers. Fry until golden brown on one side, about 2 minutes, then flip and continue frying until golden brown on the other side, about 2 minutes more.
- Top the funnel cake with toasted coconut flakes, coconut sugar, the roasted plantains, and coconut syrup. Serve immediately.
- Enjoy!
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