Coconut Sugar Caramelized Plantains
- 2 packs Sympli Ripe Plantain Slices
- 3 tbsp coconut sugar (or sub cane sugar)
- 1/4 tsp ground cinnamon
- Pinch sea salt
- 1-2 tbsp coconut oil (or olive oil)
- OPTIONAL: Coconut Whipped Cream (for topping)
How to Prepare Coconut Sugar Caramelized Plantains
Coconut Sugar Caramelized Plantains;
Heat up a large cast iron or metal skillet over medium-high heat.
Tear open your Sympli Ripe Plantain Slices, and add content to a mixing bowl.
Add coconut sugar, cinnamon and sea salt; mix properly.
Once the skillet is hot, add coconut oil and only as many plantains as will fit comfortably in the pan without crowding.
CAUTION: The oil may bubble and pop out of the fryer. Place only one piece at a time into the hot oil. Fry only moderate amounts of frozen food at a time, making sure to remove freezer burn or any excess ice before cooking. If frozen pieces get stuck together, they should be allowed to defrost slightly and then broken up before inserting into hot oil. DO NOT LEAVE UNATTENDED WHEN FRYING.
Cook for 2-3 minutes on each side, or until browned and caramelized.
Serve warm with dairy free ice cream or coconut whipped cream for topping. Enjoy!