Coconut Plantains

Delicately crisp on the outside and tender within, these coconut-coated plantains offer a fragrant mix of spice, sweetness, and tropical flavor in every bite.

Recipe Information

Total Time:

Yield:

4 servings

Ingredients

Canola oil (enough to cover plantains when frying)

2 tablespoons butter

½ cup all-purpose flour

1 tablespoon packed brown sugar

¼ teaspoon ground cinnamon

¼ teaspoon ground cloves

1⁄8 teaspoon curry powder

1⁄8 teaspoon ground nutmeg

1 egg

¼ cup coconut milk

¼ cup ice water

1 plantain, peeled and sliced ¼ inch thick

1 cup grated fresh coconut

Directions

In a high-rimmed skillet or saucepan, heat oil and butter to 375°F.
For tempura batter, in a medium bowl combine flour, brown sugar, cinnamon, cloves, curry powder and nutmeg. Mix in egg, coconut milk and ice water until smooth. Consistency should be similar to pancake batter. If batter thickens over time, add coconut milk to thin.
Dip plantain slices into the batter to thinly coat. Roll dipped slices in the grated coconut until evenly covered.
Fry slices in heated oil and butter until coconut is browned, about 30 seconds on each side.