It’s seems like pretty much everywhere is going through a big heat wave lately and Kentucky is definitely not excluded. It is so freakin hot and humid. I just can’t do it anymore! I mean, maybe it would be alright if I had an office job or something that kept me inside all day, but it just sucks trying to ride horses in 90 degree with 90% humidity. Maybe living in Newfoundland for 3 years has made me a big sissy about heat, but I feel like I’m dying come 2pm. Okay, enough complaining.
SO, I thought I would share a recipe on here! I’ve been a bit iffy about sharing recipes and have talked myself out of it numerous times. My food photography skills are majorly lacking, I’m bad about measuring things when I cook, some of my ideas really do not taste good… the excuses are endless. Well, I just decided to forget about all my dumb excuses and just go for it! Sorry about the bad picture and all future bad pictures… I’ll work on it.
Anyways, this is one of my FAVORITE things to eat. I loooove fried sweet plantains. They are great for a snack, as a side, or even dessert! I’ve been to Guatemala a few times and anytime plantains were served was a good time. On my last visit, the family I stayed with made fried sweet plantains for breakfast, served with whipped cream and sugar. It was pretty much heaven. Since I try to steer clear of sugar and dairy these days, I decided to make my own version of this sweet treat, which is totally Whole30 compliant! If you’re wondering which coconut butter I use, check it out here!
- 1 large ripe plantain*
- 1 tbls coconut butter
- 2 tbls + ½ tsp coconut oil
- ¼ tsp cinnamon
- Heat a medium frying pan to medium-high heat.
- Slice the ends off the plantain then slice down the length of the plantain, only deep enough to cut through the peel.
- Peel the plantain then slice into ½ inch thick coins.
- Add 2 tbls coconut oil to pan. Once the oil has melted, add the plantain coins in a single layer. Cook until brown (about 2½ minutes) then flip and cook until the other side is brown.
- Once done, remove plantains to a plate.
- Prepare your glaze by mixing the coconut butter with the cinnamon and ½ tsp coconut oil and heating in the microwave for 15 seconds (no more than that!). Drizzle glaze over plantains and enjoy!