Celebrity vegan chef Jason Wrobel serves up some old school Puerto Rican flavor with these yummy plantains with coconut whipped cream. Now sit back, relax, and enjoy a taste of the islands. The only downside to this recipe—it disappears way too quickly!
Plantains with Coconut Whipped Cream
- 1 large plantain, sliced
- 1 tablespoon coconut oil
- 1 bpa free can full fat coconut milk, fresh from being refrigerated 24 hours (you only want the cream)
- ½ tablespoon organic vanilla extract
- 8–10 drops stevia
In a large skillet add coconut oil and melt it over medium heat. Once the oil is melted, add sliced plantains. After a few minutes, flip those plantains and continue cooking them for another 2–3 minutes. When they look nice and brown, take them out and set them on a paper towel to drain any excess oil.
To make the easiest, most delicious coconut whipped cream ever, grab some full-fat coconut milk that you’ve been chilling in the fridge for 24 hours and scoop out all the excess coconut cream into a bowl, add some vanilla and stevia for sweetness, and then beat. That's it. Plate the plantains and top each with a dollop of cream so they look nice and fancy.
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