Bananas Foster gets a Caribbean twist with the addition of caramelized plantains in this episode of Pastries with Paola:
You'll need two extra ripe plantains for this recipe. Peel each one, cut them in half crosswise, and then carefully cut each piece in half lengthwise. Then, grab a largeand melt the coconut oil and butter in the pan over medium. Add the plantains in flat-side down, and let 'em cook until they're light golden brown, about two minutes on each side.
Next, add some coconut water to the skillet, stir the plantains, and then cover the skillet with a lid. Turn the heat down to low and let the plantains cook for a few minutes until they're soft, turning them once. Then, transfer them to a plate so you can get started on the caramel sauce.Turn up the heat under the skillet to medium and add the light brown sugar, ground cinnamon, ground nutmeg, ground clove, kosher salt, and a little more coconut water.
After the flames have burned out, you can return the skillet to medium heat and add the rest of the coconut water. Stir until a caramel sauce forms, and let the plantains cook in the sauce just a few minutes more until they're evenly coated.At this point, you're ready to eat. Grab some bowls and divide the plantains and sauce among them. Then, top each bowl with two scoops of rum raisin ice cream.
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