Plantains "Foster" with Coconut Whip
 
 
Serves: 2-3
Ingredients
  • 1 medium plantain, peeled and sliced
  • 1 tablespoon coconut oil
  • 1 tsp ground cinnamon
  • 1 tablespoon coconut palm sugar or 10 drops stevia
  • 1 tablespoon shredded unsweetened coconut
  • 1 tablespoon good quality dark rum
  • For the Coconut Whip:
  • 1 can full fat coconut milk
  • ½ tsp pure vanilla extract
  • 1 tablespoon coconut nectar/agave nectar/raw honey or 10 drops liquid stevia
Instructions
  1. Place the can of coconut milk in the fridge and leave overnight.
  2. Once left overnight, open the can, and scoop the coconut cream out leaving the coconut water for another use (put in a smoothie :)).
  3. Add the coconut cream to a bowl with the vanilla and sweetener of choice and whip using an electric beater. Whip until stiff peaks form. Place in the fridge.
  4. Heat a large pan over medium -high heat and add in 1 tablespoon coconut oil.
  5. Once coconut oil is melted and pan is hot, add in sliced plantain, cinnamon, sugar/stevia, and coconut and sauté for 3-4 minutes.
  6. While the pan is still hot, add in rum and continue to sauté the plantain.
  7. Reduce heat to a simmer and sauté for 2-3 more minutes.
  8. Divide the plantain among 2-3 bowls.
  9. Top with ¼ cup of the coconut whip.
  10. Enjoy!
Notes
You will have extra coconut whip leftover so just store in a tupperware in the fridge and use to fill crepes, top pancakes, dip an apple in, etc. It's like cool whip!!
Recipe by Nutrition in the Kitch at https://nutritioninthekitch.com/plantains-foster-with-coconut-whip/