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About the Recipe
Ingredients
3/4 cup coconut milk
3 tablespoons natural peanut butter
1/4 teaspoon ground cinnamon
2 tablespoons honey or other natural liquid sweetener
2 ripe plantains, room temperature
Peanut oil for frying
Preparation
1. Heat coconut milk in a small saucepan over low heat.
2. Stir in peanut butter until fully incorporated.
3. Add cinnamon and honey, stir until dissolved.
4. Simmer 5–10 minutes until sauce thickens. Set aside.
5. Heat 1/4 inch peanut oil in a skillet over medium heat.
6. Cut off ends of plantains, slice lengthwise through peel, remove peel.
7. Slice into 1/4-inch rounds.
8. Fry plantain slices ~5–6 minutes per side until reddish-brown.
9. Drain on paper towels.
10. Serve warm with spoonfuls of coconut-peanut butter sauce.
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