Looking for a simple but delicious plantain recipe? Get out the skillet and the BAKER'S ANGEL FLAKE Coconut and make this Sweet Skillet Plantains Recipe!
What You Need
Original recipe yields 8 servings
4 large ripe yellow plantain s
2 Tbsp. canola oil
2 Tbsp. sugar, divided
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
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Let's Make It
Cut the ends off the peeled plantains; discard. Slice the plantains in half lengthwise.
Heat oil in large skillet on medium-high heat. Sprinkle pan with 1 Tbsp. of the sugar. Add plantains; sprinkle with remaining 1 Tbsp. sugar. Cook 5 to 7 min. on each side or until lightly browned on both sides.
Sprinkle with the coconut.
Slightly green, almost ripe bananas can be substituted for the plantains.
How to Toast Coconut
Preheat oven to 350°F. Spread BAKER'S ANGEL FLAKE Coconut in shallow baking pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread in microwaveable pie plate. Microwave on HIGH 5 min. or until lightly browned, stirring every 2 min.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 plantain each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.