I could use a trip to the Caribbean like yesterday. It’s something about this time of the year that has made me craving all things Caribbean. Maybe because of that fabulous retreat I attended last year. It’s ingrained in my brain and my body just feels entitled to be somewhere in the tropics right now. And the easiest way to get my fix is to change my desktop wallpaper (lol) and fix some Caribbean cuisine. Even quicker? Cook with plantains.
Some Plantain 101
A plantain is NOT a banana. It is starchy and less sweet. It is eaten cooked. Peels may be green, yellow or black. Fruit may be yellow or pinkish.
It can be used at any stage of ripeness. Green plantains can be fried and are starchy like a potato. Yellow plantains are slightly sweeter and softer and may be grilled. Black plantains are the sweetest and may be baked.
Plantains are full of vitamins and minerals. Especially vitamins A and C. They also contain 4g of dietary fiber per serving!
Starting in August, all plantains shipped to Chiquita serviced Walmart stores will have special sticker labels:
a) If I’m green, fry me.
b) If I’m yellow, grill me.
c) If I’m black, bake me.
This will be a huge help to customers who don’t know the optimal times to use plantains in certain dishes.
I like to caramelize plantains in (unsalted) butter to be served as a side or as part of desert. They are really yummy with homemade coconut ice cream.
What is this coconut ice cream you speak of? Well, it’s something that I started making because I was terrified to give Jayden dairy with his history with Eczema. It’s so easy to make and tastes so rich and delicious!
All it takes is a 13 ounce can of coconut milk, 1/4 cup of raw cane sugar, and 2 tablespoons pure vanilla extract.
Mix it up in a bowl…
and pour into your favorite ice cream maker! Um may I recommend the Cuisinart ICE-21? It’s super fast, one of my BEST kitchen purchases.
In no time, you’ll have a healthy treat to enjoy after dinner.
Mmmm. Want some?
I don’t know what’s more delicious, my little photogenic ham or the ice cream!
- 1 13 ounce can coconut milk
- ¼ cup raw cane sugar
- 2 tablespoons pure vanilla extract
- Mix coconut milk, vanilla, and sugar in a bowl. Turn on your ice cream maker and pour coconut milk mixture in. Let ice cream maker run until solid. Enjoy!
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