Baked Coconut Plantains

Anyone else have a list of mystery foods?  The things that you like to eat when you're out at a restaurant but have never even considered preparing for yourself at home?  My list of mystery foods include things like conch, tamales, ceviche and plantains.

As of today, I'm moving one of my mystery foods out of the mystery category and into the "attempted" category.  I was so clueless about plantains that before I even attempted to buy a plantain, I had to google "buying plantains." 

Once I purchased my perfectly ripe plantains - and threatened my family not to eat the "funny looking banana" - I was ready to give these baked coconut plantains a try.  They are one of the things that I absolutely love to eat at my favorite Peruvian restaurant and I was hoping that this recipe would live up to my high expectations. ​

Baked Coconut Plantains
2 ripe plantains, diagonally sliced
2 Tablespoons coconut oil, melted
1/4 teaspoon kosher salt

Preheat oven to 400.  Lay plantains on a greased baking sheet.  Brush with oil and sprinkle with salt. 

Roast 30 minutes or until lightly golden on bottom.  Turn halfway through baking.

Place under boiler until deep golden brown - if necessary. 

My only regret about this recipe is that I didn't make nearly enough.  These baked plantains were sooooo good that I ate them all in less than 10 minutes.  Seriously - I only saved 1 for Ben to taste and I ate the rest all by myself.   

These plantains are best eaten while they were warm - not that I had any trouble gobbling them up as soon as I pulled them out of the oven.  I think you'll agree - they are delicious.  Take my word for it - double the recipe and make extra - you'll be glad you did.

​Ciao!

Click here for a printable version of this recipe