Plátanos Calados
- 10m Prep Time
- 30m Cook Time
- 40m Ready In
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Ripe plantains are simmered in a spiced syrup until tender, then broiled for caramelization. Served with the reduced syrup, this is a classic Latin dessert.
Ingredients
- 237 ml water
- 118 ml coconut sugar or brown monk fruit sugar
- 1.23 ml ground nutmeg
- 1.23 ml ground allspice
- 14.8 ml coconut oil
- 1 canela bark or cinnamon stick
- 1 pinch ancho chili powder
- 2 large, very ripe plantains peeled, halved, and cut into 4 pieces
- Avocado oil spray
- Coconut flour for preparing the cake pan
- 414 ml coconut sugar or ¾ cup monk fruit sugar
- 2 lemons juice of, divided
- 1 lemon zest of
- 177 ml avocado oil
- 4 large organic eggs
- 237 ml coconut milk
- 4.93 ml vanilla extract
- 3.7 ml fine sea salt
- 355 ml fine-ground almond flour
- 355 ml coconut flour
- 7.39 ml baking powder
- 44.4 ml homemade Papaya Molasses or honey
- 237 ml Cashew Cream Cheese or regular cream cheese
- 4.93 ml freshly squeezed lemon juice
- 4.93 ml lemon zest
- 118 ml vegan cashew butter or dairy grass-fed butter
- 355 ml confectioners-style monk fruit sugar or confectioners-style natural stevia sugar
- Loose edible chamomile flowers
Nutrition (per serving, estimated)
Estimated based off 18 of 28 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 279 mg
- Iron: 5.07 mg
- Magnesium: 141 mg
- Phosphorus: 458 mg
- Potassium: 1083 mg
- Zinc: 2.9 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 237 ml water
- 118 ml coconut sugar or brown monk fruit sugar
- 1.23 ml ground nutmeg
- 1.23 ml ground allspice
- 14.8 ml coconut oil
- 1 canela bark or cinnamon stick
- 1 pinch ancho chili powder
- Avocado oil spray
- 414 ml coconut sugar or ¾ cup monk fruit sugar
- 177 ml avocado oil
- 4 large organic eggs
- 237 ml coconut milk
- 4.93 ml vanilla extract
- 3.7 ml fine sea salt
- 355 ml fine-ground almond flour
- 355 ml coconut flour
- 7.39 ml baking powder
- 44.4 ml homemade Papaya Molasses or honey
- 237 ml Cashew Cream Cheese or regular cream cheese
- 4.93 ml freshly squeezed lemon juice
- 4.93 ml lemon zest
- 118 ml vegan cashew butter or dairy grass-fed butter
- 355 ml confectioners-style monk fruit sugar or confectioners-style natural stevia sugar
- Loose edible chamomile flowers
Prepare
- 2 large, very ripe plantains, peeled, halved, and cut into 4 pieces
- Coconut flour, for preparing the cake pan
- 2 lemons, juice of, divided
- 1 lemon, zest of
Let's Cook
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Step 1.
In a medium pot over medium heat, combine 1 cup water, ½ cup coconut sugar or brown monk fruit sugar, ¼ teaspoon ground nutmeg, ¼ teaspoon ground allspice, 1 tablespoon coconut oil, a 2-inch piece canela bark or cinnamon stick, and a pinch ancho chili powder. Bring to a boil.
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Step 2.
Reduce the heat to a simmer and add the peeled, halved, and quartered plantains. Cover and cook for about 20 minutes, until the sauce thickens into a syrup and the plantains are tender but not falling apart.
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Step 3.
Remove the plantains from the pot with a slotted spoon and set aside. Let the syrup continue to simmer uncovered for 5 more minutes to reduce further, then remove from heat.
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Step 4.
While the syrup reduces, preheat the oven broiler to high. Place the cooked plantains cut side up on a nonstick baking sheet.
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Step 5.
Broil the plantains for 2 to 3 minutes, until the cut sides are caramelized and the edges are slightly charred. Serve the plantains with the syrup spooned over them.