Carmelized Plantains with Coconut Cream
This is an interesting and delicious vegan recipe!
Be aware that there are three levels of sweetness to this dish — the plantains (of course, dependent on how ripe they are), the sugar coating, and the coconut “cream.”
Despite my sweet tooth, I found them to be too sweet when I used the exact recipe measurements on the first go around. When I made it a second time, with very ripe plantains, I cut the sugar in half and still felt like I could cut it back more. The amount of sugar you’ll want to use will depend on how ripe your plantains are and how sweet you want them.
I also had to add liquid to the coconut “cream” in order to get the creamy texture and, as you can see by the picture, I could have added even more than I did. You can add water (best if you want the “cream” to be less rich), coconut milk (canned or regular), or any dairy or non-dairy beverage.