Caramelized plantain & coconut Cream


2 tbsp olive oil or avocado oil

2 ripe plantains, peeled and sliced

Sea salt to taste

1 cup coconut cream (250ml)

Optional to garnish:


raw Manuka honey 


  1. Heat the oil in a pan at low-medium heat. Add the plantain slices and sprinkle with sea salt. Cook until golden brown, about 2 minutes per side.

  2. Portion the coconut cream and plantain between 4 small bowls. Top with cinnamon and honey. Enjoy! 

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