When the plantains are pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy. 

Caramelized Plantain Parfait

Tbsp. virgin coconut oil

plátanos

Kosher salt

coconut milk yogurt or Greek yogurt

mangoes,

Toasted nuts, seeds, and/or unsweetened shredded coconut (for serving)

Use plátanos manzanos—a short, fat, and incredibly sweet plantain variety—if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy (like crème brûlée!). Look for them in Latin and Caribbean supermarkets or in the tropical fruit section of large supermarkets.

Bon Appétit

Heat oil in a large nonstick skillet over medium-high. Cook plantains, turning once, until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain; season with salt.

Divide yogurt among bowls; top with plantains and mangoes, then nuts, seeds, and/or coconut as desired.

caramelized plantain parfait

Servings: 4

Cost: $2.87 /serving

Author : Rick Martinez

Ingredients

Instructions

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