Caramelized Plantain Parfait

bon appétit breakfast brunch yogurt fruit tropical fruit plantain mango seed coconut latin american central american/caribbean mexican vegetarian vegan dairy free wheat/gluten-free soy free peanut free tree nut free quick & easy kid-friendly dessert

Rick Martinez

4 servings

Source

Ingredients

6 Tbsp. virgin coconut oil

4 ripe (spotted) plátanos manzanos or 2 large ripe (black) plantains, peeled, sliced in half lengthwise

Kosher salt

3 cups plain unsweetened coconut milk yogurt or Greek yogurt

2 ripe mangoes, thinly sliced

Toasted nuts, seeds, and/or unsweetened shredded coconut (for serving)

Method

Heat oil in a large nonstick skillet over medium-high. Cook plantains, turning once, until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain; season with salt.

Divide yogurt among bowls; top with plantains and mangoes, then nuts, seeds, and/or coconut as desired.