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    My Colombian Recipes » Recipes » Appetizers and Snacks » Platanos Asados Con Coco (coconut Baked Plantains)

    Platanos Asados con Coco (Coconut Baked Plantains)

    Jul 1, 2011 · Modified: Jul 15, 2021 by Erica Dinho · 12 Comments

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    Baked Plantains with CoconutPin

    Platanos Asados con Coco (Coconut Baked Plantains)

    Erica Dinho
    5 from 12 votes
    Print Recipe Pin Recipe

    Ingredients
     

    • 2 tablespoon butter
    • 4 very ripe plantains
    • Pinch of ground cinnamon
    • 1 cup coconut milk
    • ⅓ cup sweet shredded coconut

    Instructions
     

    • 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.
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Baked Plantains with CoconutPin

    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.

    Buen provecho!

    More Side Dishes Recipes

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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Belinda @zomppa

      July 01, 2011 at 11:55 am

      5 stars
      These plantains are awesome - coconuts!! LOVE it!!

      Reply
    2. gloria

      July 01, 2011 at 12:07 pm

      5 stars
      que rica receta Erica, me encnatan los plátanos! y siempre tenemos, se ve muy bueno, un abrazo, gloria

      Reply
    3. Joan Nova

      July 01, 2011 at 7:14 pm

      5 stars
      Oh, I can't imagine how delicious this must be. I think it would be a perfect accompaniment to pork.

      Reply
    4. Melanie

      July 02, 2011 at 11:01 am

      5 stars
      YUM!Awesome too!!

      Reply
    5. Heather B

      July 02, 2011 at 11:20 am

      5 stars
      Looks amazing! Thank you so much for sharing, again!

      Reply
    6. norma

      July 02, 2011 at 2:12 pm

      5 stars
      Now that's a platano...Looks so delish and I agree with Joan...un pedacito de puerco....

      Reply
    7. Jenn @LeftoverQueen

      July 10, 2011 at 3:22 pm

      5 stars
      What an absolutely yummy looking dessert!

      Reply
    8. Sonia

      September 06, 2012 at 9:18 pm

      5 stars
      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.

      Reply
    9. Steven Wilson

      August 23, 2014 at 10:01 pm

      5 stars
      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.

      Reply
      • Erica Dinho

        August 24, 2014 at 8:52 am

        5 stars
        Homemade or canned coconut milk. To make it at home: blend the coconut water with the coconut pulp.

        Reply
    10. Mel

      June 13, 2017 at 3:00 pm

      5 stars
      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.

      Reply
      • Erica Dinho

        June 14, 2017 at 4:45 pm

        5 stars
        Yellow with black spots.

        Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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