Frying plantains in coconut oil is a great way to add amazing flavor to the less sugary, less starchy member of the banana family. Cook these up and eat is as a dessert, put them on top of oatmeal, or add them to a South American, Latin or Caribbean dish.
These days, coconut oil is a staple in kitchens and beauty cabinets. It’s important to mention that coconut oil isn’t necessarily “low calorie.” In fact, 1 Tbsp of coconut oil contains is over 100 calories because it is about 90% saturated fat. Generally speaking, too much saturated fat isn’t good for you. It raises “bad” LDL cholesterol levels, which increases the risk of heart disease. What’s interesting about coconut oil is that it also increases “good” HDL cholesterol.
I use coconut oil in almost all of my cooking and baking. It adds a sweet, coconut-y flavor to dishes that I just love. Fry plantains in coconut oil, add a touch of maple syrup, and prepare to for complete satisfaction.
Recipe: Frying plantains in coconut oil
1 large plantains
2 Tbsp of coconut oil
1 Tbsp of maple syrup
1 tsp cinnamon
- Grab a medium skillet pan and heat the coconut oil over medium-low heat.
- Slice the plantain to your desired thinness. The thinner you slice, the crispier the plantains will get. If you keep them on the thicker side, the outside of each slice will be crispy, and the inside will be soft.
- Arrange the plantains in the pan. Cook for about 2 minutes or until golden on one side and then flip each piece.
- To the skillet, add the maple syrup (or sub with raw honey). Drizzle it evenly over the plantains.
- Continue to cook the plantains, tossing them around in the maple syrup. Turn off the heat and enjoy!