Plantains with Coconut Whipped Cream

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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!

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Plantains with Coconut Whipped Cream

plantain_coconut_oil_cooking_pic cooking_plantains_picIngredients:

  • 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

Method:

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 paperwhipped_coconut_cream_pic 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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