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!
Author:
Jason Wrobel
Ingredients
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
Directions
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.
Recipe Video
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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