SERVES: 3 TO 4
Ingredients
• 1 ripe plantain
• 1 tbsp unsweetened shredded coconut
• 4 to 5 hazelnuts, coarsely chopped
• 1 tbsp unsalted butter
• Vanilla ice cream (as much as you like)
• Liquid honey, for drizzling
• Freshly ground nutmeg, for dusting
• 1 tbsp unsweetened shredded coconut
• 4 to 5 hazelnuts, coarsely chopped
• 1 tbsp unsalted butter
• Vanilla ice cream (as much as you like)
• Liquid honey, for drizzling
• Freshly ground nutmeg, for dusting
Directions
1. Peel your plantain, and then cut it in half across the middle. Slice each half in thirds to get a total of six 1/4-inch strips. (You may find that your plantain is already the right size after one cut.) Set aside.
2. In a dry frying pan over medium-high heat, toast coconut until golden brown, 1 to 2 minutes. Watch it carefully because at some point it will begin to darken very quickly. Remove pan from the heat, transfer the toasted coconut to a bowl, and set aside.
3. In the same pan, toast the hazelnuts until they start to brown, about 2 minutes. Remove and set aside.
4. In the same pan, melt butter. Add plantain and cook until both sides are golden brown, about 2 minutes per side. Transfer cooked plantain to a plate lined in paper towel.
5. Serve 1 or 2 pieces of plantain topped with a scoop of vanilla ice cream, a drizzle of honey, a scattering of hazelnuts, and a sprinkle of the toasted coconut. Finish with a light dusting of nutmeg.
2. In a dry frying pan over medium-high heat, toast coconut until golden brown, 1 to 2 minutes. Watch it carefully because at some point it will begin to darken very quickly. Remove pan from the heat, transfer the toasted coconut to a bowl, and set aside.
3. In the same pan, toast the hazelnuts until they start to brown, about 2 minutes. Remove and set aside.
4. In the same pan, melt butter. Add plantain and cook until both sides are golden brown, about 2 minutes per side. Transfer cooked plantain to a plate lined in paper towel.
5. Serve 1 or 2 pieces of plantain topped with a scoop of vanilla ice cream, a drizzle of honey, a scattering of hazelnuts, and a sprinkle of the toasted coconut. Finish with a light dusting of nutmeg.
