Caramelized Plantains With a Twist

Welcome, dear foodies! Have you been longing for an extraordinary culinary experience that tantalizes your taste buds and ignites your senses? Today, I’m excited to unveil a mouthwatering treat that will transport you to a tropical paradise: Caramelized Plantains with a Twist! This delectable recipe, infused with a harmonious blend of sweet, tangy, and toasty flavors, promises to become a cherished addition to your culinary repertoire.

Ready Time

2 hrs 45 mins

Yields

6 servings

Ingredients

6 ripe plantains
½ cup white sugar, divided, or as needed
6 tablespoons lemon juice
1 teaspoon ground cinnamon
½ cup sweetened flaked coconut

Instructions

Commence by peeling and slicing six ripe plantains into thin, 1/4-inch rounds. In a spacious bowl, combine these slices with 1/4 cup of white sugar, 6 tablespoons of lemon juice, and 1 teaspoon of cinnamon. Stir meticulously to ensure each plantain piece is evenly coated. Cover the bowl and refrigerate for 2 hours, allowing the flavors to meld.
Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius. Retrieve the bowl from the refrigerator and place it, still covered, in the preheated oven. Bake for 25 minutes, allowing the plantains to soften and absorb the zesty marinade.
While the plantains are baking, prepare a cookie sheet by greasing it. Spread 1/2 cup of sweetened flaked coconut evenly over the greased surface, ensuring a thin layer that will facilitate even toasting. Place the cookie sheet in the oven alongside the plantains and continue baking for an additional 5 to 7 minutes, or until the coconut assumes a light golden-brown hue.
Once both the plantains and coconut have achieved their desired doneness, carefully remove them from the oven. Divide the caramelized plantains into individual bowls, ensuring equal portions. Liberally sprinkle a thick layer of sugar over each serving, creating a delectable crust.
Using a culinary torch, caramelize the sugar topping, transforming it into an irresistibly sweet and crunchy glaze. Finally, garnish each bowl of caramelized plantains with a generous helping of toasted coconut, adding a delightful textural contrast to this tropical treat. Serve warm and savor the harmonious blend of flavors and textures.