Caramelized Plantain Parfait

Name: Caramelized Plantain Parfait
Yield: 4 servings
Ingredients: 6 Tbsp. virgin coconut oil; 4 ripe (spotted) plátanos manzanos or 2 large ripe (black) plantains, peeled, sliced in half lengthwise; Kosher salt; 3 cups plain unsweetened coconut milk yogurt or Greek yogurt; 2 ripe mangoes, thinly sliced; Toasted nuts, seeds, and/or unsweetened shredded coconut (for serving)

By Rick Martinez

October 21, 2020

overhead shot of a bowl with yogurt mangos and plantains sprinkled with seeds

Photo by Rick Martinez

Use plátanos manzanos—a short, fat, and incredibly sweet plantain variety—if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy (like crème brûlée!). Look for them in Latin and Caribbean supermarkets or in the tropical fruit section of large supermarkets.

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Recipe information

Yield
4 servings

Ingredients

6 Tbsp. virgin coconut oil

4 ripe (spotted) plátanos manzanos or 2 large ripe (black) plantains, peeled, sliced in half lengthwise

Kosher salt

3 cups plain unsweetened coconut milk yogurt or Greek yogurt

2 ripe mangoes, thinly sliced

Toasted nuts, seeds, and/or unsweetened shredded coconut (for serving)

Preparation

Step 1
Heat oil in a large nonstick skillet over medium-high. Cook plantains, turning once, until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain; season with salt.
Step 2
Divide yogurt among bowls; top with plantains and mangoes, then nuts, seeds, and/or coconut as desired.