Caramelized Coconut Mashed Plantains {Whole30}

As I mentioned yesterday, the less sugar I eat, the sweeter foods that I never would have thought of as particularly sweet are tasting.  Natural sugars have taken the place of the added sugars I was used to.  And in many cases, we add sugars to them when really they are plenty sweet on their own.  Take plantains for example.  Sugar is often added when frying sweet plantains, but the caramelization process itself brings out plenty of the natural sugars without adding any extra.  In fact, these mashed plantains pretty much tasted like a dessert!  As such, they are probably best added to a Whole30 meal plan in moderation, always as a side to a hearty serving of protein and veggies.  Like pulled pork!

Caramelized Coconut Mashed Plantains

Inspired by PaleOMG!

Ingredients: 

• 2 large brown plantains
• 1-2 tablespoons coconut oil
• 1 teaspoon cinnamon
• pinch of salt
• 3-4 tablespoons canned coconut milk

Directions:

1. Peel plantains and slice lengthwise into strips.
   
2. Place a large skillet under medium heat, add your coconut oil and once your pan is nice and hot, add your sliced plantains into the oil.
3. Sprinkle with cinnamon and salt.
4. Cook on both sides for 3-4 minutes or until soft.
5. Add your plantains to your food processor and puree. While the food processor is still running, pour in your coconut milk until you get a smooth plantain puree.
6. Add a large dollop of plantain mash to your plate and serve with bbq pork and sliced avocado!

Serves 2

Johanna