Monthly Archives: May 2016

One of my favorite desserts is nothing more than slicing up a ripe plantain, spooning some coconut oil into a medium-heated pan, and then fry-sauteeing the plantain slices until they are browned and crispy on the outside and sweet and soft toward the middle.

This is an excellent dessert without the need for added sugars or anything else. I’m not sure of the “organicness” of plantains in general, but I always use organic extra virgin unrefined coconut oil for this one.

You’ll need: 

I’ve put a large image of a plantain above showing the types of colors you’ll want to see on yours (and this one turned out delicious!). Pale yellow with plenty of black indicates a sweeter plantain. Green or plain, uninterrupted yellow, it’s not going to be as sweet, but can be used in a more potato-like manner. What I’m going for here: the more hellish and rotten (to a point) the plantain looks, the sweeter and more dessert-y it will be.

Note my plantain has a big-ass slash through it and a portion of the tip was also partially cut off. No matter! As long as the skin’s not totally breached, you’re as golden as your sweet plantain dessert will be.

Here’s the coconut oil I used for this recipe:

First, place a tablespoon (can be heaping!) of the coconut oil in a frying pan large enough to cook 4 – 6 hamburgers comfortably. Fire it up to medium heat and let the oil get hot enough so that once you add a test slice of plantain, it starts to sizzle immediately.

Peel and thinly slice your plantain into the pan and let the slices cook for several minutes, checking them periodically for level of brownness. Turn the slices periodically once you notice them browning.

The picture to the right shows some browning on the plantain slices. Ideally, both sides of each slice should be browned, but don’t hold out for sheer perfection – that’s the surest way to burn your plantain. The key is constant attention and turning for the several minutes you’ll need to make sure the slices are cooked to softness while having those lovely and slightly crisp brown edges.

Through the smoke in the above photo, you see the plantains nearing completion – they have a browned, and at the same time, a gently wet look to them. The browning brings out the sweet, and the wetness indicates a nice, moist interior with the crispy-sweet edges.

At this point, you’ll want to remove them from heat and spatula them onto a plate. Optional: a light dusting of cinnamon is quite tasty, but wholly unnecessary. Just the coconut oil and plantain slices are enough to satisfy my sweet tooth anytime! (Note that if you are travelling, you can sub in butter if you don’t have coconut oil handy.)

There are many pleasures to experience with this lusciously unadulterated dessert! It is healthy, has no added sugars and is a highly nutritious sweet. The coconut oil only adds to its healthy profile 🙂 and plantains are also known for their being mucilaginous – that is, containing mucilage, a natural prebiotic fiber found in various foods and herbs like chia, okra and flax that can help sooth an upset stomach. Mucilage isn’t for everyone, however, as it has been said to also feed detrimental organisms as well as trigger immune responses in susceptible individuals.

But if you like plantains and they like you, indulge!

Yours in Great Health,

Alison