5 Ingredients or Fewer

Plátanos con Coco

Photo by Christophe Collette & Ariane Dupuis
Author Notes

A mushy, wizened, black plantain may look unappetizing but don't throw it in the compost because it's perfect for this recipe. We think of them as pure gold! These plantains make a great breakfast as well as a healthy dessert. Luckily, you do not have to chose just one. —Blue Spirit Costa Rica

  • Serves 4
  • 4 very ripe plantains
  • 1 teaspoon cinnamon powder or 3 cinnamon sticks
  • 1 teaspoon pure vanilla extract or a vanilla pod
  • 2 cups coconut milk
  • 1/4 teaspoon sea salt
In This Recipe
  1. Peel the plantains, cut them in half and then slice thickly lengthwise.
  2. In a medium-sized pot, bring the coconut milk to a slow simmer. Add the cinnamon, salt and vanilla and stir.
  3. Add the plantains to the simmering mixture and cook until they begin to break down a bit - roughly 8 to 10 minutes - then remove from the heat and serve hot. If you like a little more sweetness add a teaspoon of honey. You can also experiment with adding a jot of cognac. To slightly caramelize the plantains, transfer to oven-safe serving dish and cook in the oven at 350º F for 8-10 minutes, uncovered.
  4. ¡Buen provecho!

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