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Epicurious

Caramelized Plantain Parfait

overhead shot of a bowl with yogurt mangos and plantains sprinkled with seeds
Photo by Rick Martinez

Use plátanos manzanos—a short, fat, and incredibly sweet plantain variety—if you can find them. When pan-fried, the outside caramelizes and forms a hard shell while the inside becomes soft and custardy (like crème brûlée!). Look for them in Latin and Caribbean supermarkets or in the tropical fruit section of large supermarkets.  

  

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Recipe information

  • Yield

    4 servings

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)

Preparation

  1. Step 1

    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.

    Step 2

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

TagsParfaitFruit DessertDessertLatin AmericanCaribbeanPlantainVegetableYogurtDairyMangoStone FruitFruitGluten FreeQuickEasy5 Ingredients or Fewer30 Minutes or LessFryJuneteenthBon Appétit

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