Baked coconut plantains recipe

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With their crisp exterior, tender and creamy interior, and hint of coconut flavor, these plantains are irresistible. Like bananas, very ripe plantains will have black skin these are the sweetest and softest. To peel a plantain, cut off the tips at both ends, and then cut a lengthwise slit through the skin. Remove the peel in one piece.

  • Yield: 8 Servings
  • Total Time: 30 Minutes


  • 4 very ripe plantains, diagonally sliced
  • ¼ cup coconut oil, melted
  • ½ tsp. kosher salt
  • ½ tsp flaked sea salt
How to Make It
  1. Preheat oven to 400°F with rack 6 inches from heat.
  2. Toss together plantain slices, oil, and kosher salt; spread in a single layer on a baking sheet. Roast at 400°F until plantains are lightly golden on bottom, about 15 minutes. Turn slices over, and continue roasting until evenly cooked and soft, about 15 minutes. Increase oven temperature to broil, and broil until deeply golden, 1 to 2 minutes. Sprinkle with flaked salt; serve warm.
Nutrition Facts
Serving Size 1
Nutritional Value Per Serving
170 kcal
Calories from Fat:
63 kcal
% Daily Value*
Total Fat
7 g
Saturated Fat
6 g
Unsaturated Fat
1 g
Trans Fat
0.0 g
258 mg
29 g
Dietary Fiber
2 g
13 g
1 g
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.

DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.

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