These Caribbean-inspired caramelized plantains are the perfect side dish or appetizer for a summer meal. The outsides get crunchy, the insides stay tender, and they're the perfect balance of savory and sweet. The delicious coconut cream and flakes will transport you straight to Puerto Rico.

Caramelized Plantains With Coconut Cream [Vegan]




Cooking Time




For the Plantains:

  • 2 plantains, chopped into 1/2-inch slices
  • 2-3 tablespoons coconut sugar
  • 1/2 teaspoon ground cinnamon
  • A pinch of sea salt
  • 1 tablespoon coconut oil

For the Coconut Cream:

  • 1 cup cashews, soaked in hot water for 1 hour and drained
  • 3 tablespoons shredded coconut
  • 2 tablespoons coconut oil
  • 2 tablespoons agave nectar
  • 1/4 teaspoon vanilla extract
  • A pinch of sea salt


  1. Heat a large skillet over medium-high heat.
  2. Add chopped plantains, sugar, cinnamon, and sea salt to a medium mixing bowl and toss to coat.
  3. Once skillet is hot, add in coconut oil then plantains, making sure to not overcrowd the skillet. Cook for a few minutes on each side, or until browned and caramel-y.
  4. To make the coconut cream, combine all ingredients in a food processor or high-speed blender. Process or blend until creamy and nearly-smooth, adding in water 1 tablespoon at a time to help along, if needed. you shouldn't need more than 5 tablespoons.
  5. Serve plantains warm with coconut cream and a sprinkle of shredded coconut, coconut sugar, and cinnamon, if desired.