Platanos Asados con Coco (Coconut Baked Plantains)
- 2 tablespoon butter
- 4 very ripe plantains
- Pinch of ground cinnamon
- 1 cup coconut milk
- ⅓ cup sweet shredded coconut
- Preheat the oven to 350°, cut the ends of the plantains and peel.
- Place them in a baking dish and brush with the butter. Sprinkle with the cinnamon and add the coconut milk, then sprinkle with coconut.
- Bake for 25 to 30 minutes. Serve warm as a side dish.
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The warm spice of the cinnamon and wonderful texture from the coconut flakes helps make this an amazing Colombian side dish. Plátanos Asados con Coco are perfect served with your favorite meat or poultry or you can just eat them alone as a snack.
These plantains are awesome - coconuts!! LOVE it!!
que rica receta Erica, me encnatan los plátanos! y siempre tenemos, se ve muy bueno, un abrazo, gloria
Oh, I can't imagine how delicious this must be. I think it would be a perfect accompaniment to pork.
Looks amazing! Thank you so much for sharing, again!
Now that's a platano...Looks so delish and I agree with Joan...un pedacito de puerco....
What an absolutely yummy looking dessert!
This site is really awesome! I'm so happy that I stumbled across it. Best of all, you're still updating it regularly. Some start sites with good intentions, but then they get lazy and stop posting.
Can't wait for more recipes.
Just wanted to clear up any possible food identification cultural issues. The coconut milk in the above platanos asados con coco recipe: does that refer to the coconut water in the coconut, or the milk-colored stuff that is sold as coconut milk in many American grocery stores?
--Man with a head as hard as a coconut.
Homemade or canned coconut milk. To make it at home: blend the coconut water with the coconut pulp.
Looks delicious! Just wondering if the plantain needs to be yellow or black to maximize the flavor? Too yellow and it's not sweet. Too black, and it's mushy and will lose its shape.
Yellow with black spots.