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!


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


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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Want to add your voice?

  • Hey jason,
    Loved the video on the sweet platanos! I am Puerto Rican and I love me some tostones.
    These are more savory, but I'm sure you will love them. You fry the Plantains to a slight crisp, remove them and flatten and refry to a crisp.
    After removing them, place on paper towel to drain and add salt, and garlic powder. I also prepare
    a tomato sauce with salt, pepper and garlic powder to dip the Tostones in. They are sabroso!
    Enjoy. Thanks again and keep smiling, con afecto and amor!

  • Love the coconut cream addition. Yes, we make Tostones (plaintains) every week. So good.

  • I just saw the video on Plantains with coconut whipped cream.

    I love Plantains. My mom used to cut the sweet yellow ones on the diagonal and fry them. YUM
    I just cut them and boil them till tender, drain and then sprinkle them with brown sugar. goes with anything.

    Question. I've tried making the coconut whipped cream and it never gets thick. I put the can in the back of the fridge for a week so it was supper cold - chilled the beaters and bowl. still comes out runny. What am I doing wrong?