Print

Cultural Immersion: Plantain & Coconut Crisp

Ingredients

  • Filling:
  • Plantains – 6 plantains
  • Coconut milk – 1 (13-ounce) can coconut milk
  • Vanilla extract – 1/2 teaspoon
  • Cinnamon – 1 teaspoon
  • Raisins – 1/3 cup
  • Crisp Topping:
  • Oats – 2 cups, rolled
  • Whole wheat flour – 1/3 cup
  • Sunflower seeds – 1/3 cup
  • Coconut – 1/3 cup, shredded
  • Maple syrup or Honey – 1/2 cup
  • Cinnamon – 1/2 teaspoon, ground
  • Nutmeg – 1/4 teaspoon, freshly ground
  • Butter – 1 stick of cold butter

Instructions

  1. Preheat the oven to 350.
  2. Peel the skins off the plantains by making a lengthwise incision and peeling off the skin like a jacket.
  3. Slice the plantains on a diagonal into 1/2 inch slices. Place them in an oven proof dish, with space for two layers of plantains.
  4. In a small bowl, whisk together the coconut milk, vanilla, cinnamon and raisins. Pour over the plantains.
  5. In a medium bowl, mix together all of the crisp topping ingredients, except for the butter. Using a sharp knife, add slivers of butter to the topping until you’ve mixed in the entire stick. You can use your hands to mix it into the topping, forming big crumbs. Layer the topping over the plantain filling.
  6. Bake the coconut-plantain crisp for 30 minutes.

Notes

Allergens: dairy