Tropical Tuber: Plantains
Don’t be fooled by this banana look-alike: Plantains are starchy and must be cooked before consumption, but they’re also a good source of potassium. Most Americans don’t consume enough of this mineral, which has been shown to aid in managing high blood pressure. One cup contains 27% of your recommended daily value.
Note: When ripe, plantains are yellow with brown spots, perfect for desserts, whereas green, unripe plantains are better suited for savory dishes.
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- ⅓ cup coconut sugar
- 1 13.5-oz BPA-free can full-fat coconut milk
- ¼ tsp sea salt
- 4 tsp melted organic unsalted butter, divided
- ¼ tsp ground cinnamon
- 2 ripe plantains, halved lengthwise (peel on)*
- vanilla ice cream, as desired
- Optional toppings: Toasted nuts, coconut flakes or dried cherries
1. Make sauce: In a small saucepan on high, whisk together coconut sugar, coconut milk and salt. Bring to a boil then reduce to a simmer on low for 25 minutes, whisking occasionally, until dark and thick. Set aside.
2. Grill plantains: Preheat grill to medium. In a small bowl, combine 2 tsp butter and cinnamon. Brush cut side of plantains with butter mixture. Place plantains on grill and grill about 4 minutes per side.
3. Place 2 plantain halves on each 2 tsp butter. Top with a scoop of ice cream, or as desired, and drizzle with a desired amount of dulce de leche. Garnish with optional toppings.
- Serving Size: 1/4 of recipe
- Calories: 584
- Carbohydrate Content: 67 g
- Cholesterol Content: 42 mg
- Fat Content: 33 g
- Fiber Content: 3 g
- Protein Content: 6 g
- Saturated Fat Content: 26 g
- Sodium Content: 235 mg
- Sugar Content: 47 g
- Monounsaturated Fat Content: 4 g
- Polyunsaturated Fat Content: 1 g