Coconut Stuffed Plantains Recipes

COCONUT SUGAR CARAMELIZED PLANTAINS

Steps:

• Heat a large cast iron or metal skillet over medium-high heat and chop your plantains in 1/2 inch slices.
• Add to a mixing bowl and toss with coconut sugar, cinnamon, and sea salt.
• Once the skillet is hot, add coconut oil and only as many plantains as will fit comfortably in the pan without crowding. Cook for 2-3 minutes on each side or until browned and caramelized.
• Serve warm with dairy-free ice cream or coconut whipped cream. Best when fresh, though leftovers will keep in the fridge covered for a few days.

STUFFED PLANTAIN

Steps:

• Line a large roasting pan or baking sheet with parchment paper and set aside.
• Meanwhile, add 1 tablespoon of coconut oil to the frying pan and melt on medium heat.
• Once melted, now add the garlic and onions and sautee until translucent. Then add the chopped bell peppers and cook until they are softened.
• Season the sauteed ingredients with the parsley, oregano, black pepper, cumin and salt to taste.
• Pour the whole can of black beans into the frying pan and then combine and stir everything together
• Reduce the heat and simmer with the lid for 5 minutes and once cooked set aside
• While the black beans simmer prepare the plantains by removing their outer skin with a knife
• Make a lengthways cut down the length of the plantain, all the while being mindful of NOT cutting too deep and scoop out the inside so the plantain now resembles a canoe. Repeat this step with each plantain until complete.
• Place the plantains on a baking tray and coat each one with some oil
• Bake them in the oven for 25-30 until evenly brown at 180c/356f
• Remove the plantains from the oven and allow them to cool down
• Spoon the black beans mixture into the canoas (canoes) and top with vegan cheese.
• Place the canoas under the grill on medium and melt the cheese or simply allow the cheese to melt naturally prior to serving

STUFFED PLANTAINS

Steps:

• Cut plantain into 3 pieces, keeping the peel on.
• Bring a pot of water to a boil and boil plantain until peel starts to bubble, 3 to 5 minutes. Remove from heat and cool until easily handled. Peel and mash plantain. Separate into 3 equal-sized golf balls. Place each ball into a piece of plastic wrap and form into a 6-inch round. Place 1 1/2 tablespoon Cheddar cheese into each round, fold over, and pinch edges together.
• Heat oil in a medium size skillet on medium-high heat. Pan-fry stuffed plantains until lightly browned, 2 to 3 minutes. Flip plantains and fry for an additional 2 to 3 minutes. Drain on paper towels to absorb excess oil.

STUFFED PLANTAINS

Steps:

• For the plantains: Pour the water into a medium pot over medium-high heat and bring to a boil.
• Peel the plantains and cut in half horizontally, then cut each half down the middle vertically. Put the plantains into the pot and boil until soft, 7 to 10 minutes.
• For the beans: Heat the oil in a medium skillet over medium-high heat. Saute the onions, peppers and tomatoes until soft, about 5 minutes. Add the kidney beans to the skillet with the garlic powder, salt, pepper and oregano. Cook the beans for 5 to 7 minutes, then add the coconut-based mozzarella and cheddar to the skillet and mix until the cheese is fully mixed in with the beans.
• Strain the boiled plantains and put 4 pieces on each plate. Scoop the cooked beans and cheese onto the plantains.