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