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Plantains in Coconut Milk Recipe
Soft, ripe plantains in coconut milk with cloves, cinnamon, and orange. A classic Colombian recipe to eat warm by the spoonful.
Servings 8 servings
Calories 112kcal
Equipment
- Zester or Grater
- Ladle
Ingredients
- 1 cup unsweetened canned coconut milk
- 1 cup water
- ¼ cup grated panela (or dark brown sugar) packed
- ½ teaspoon ground cloves
- 2 cinnamon sticks
- ½ cup juice of 1 large orange
- 4 very ripe plantains skins should be yellow with dark spots
- zest of orange finely grated
Instructions
- In a wide skillet, stir together coconut milk, water, grated panela, ground cloves, cinnamon sticks, and the orange juice. Bring to a gentle simmer over medium heat. Let the mixture cook for about 10 minutes until it reduces by half and thickens slightly.
- While the base simmers, peel the plantains. They should be very ripe, soft to the touch with lots of black spots. Leave them whole for now.
- Add the whole plantains to the skillet and reduce heat to medium-low. Cover and cook for 18 minutes, occasionally spooning the sauce over the plantains to help them absorb flavor. They should be soft but still hold their shape.
- Remove the plantains from the skillet and slice into 3–4 large pieces each. Transfer to a serving dish and drizzle generously with the thickened sauce.
- Sprinkle fresh orange zest over the top just before serving. Serve warm with extra sauce spooned over each piece.
Notes
Nutrition
Calories: 112kcal | Carbohydrates: 29g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.004g | Sodium: 5mg | Potassium: 441mg | Fiber: 2g | Sugar: 16g | Vitamin A: 1014IU | Vitamin C: 17mg | Calcium: 13mg | Iron: 1mg