I have been making up for the sad fact that I did not know about plantains for the first 46 years of my life, by experimenting with every conceivable way of preparing these delicious, nutritious beauties.

When the remnants of the last bunch that I bought had reached the super-ripe state, I figured it was time to try my hand at another plantain based dessert. They turned out a-maz-ing – just the right combination of crunch coconut outside, and gooey plantain inside. Enjoy!

Ingredients:

3 ripe (yellow) plantains
3 tbsp maple syrup
1 tsp cinnamon
6 tbsp desiccated coconut

Method:

Preheat oven to 220°C. Line a baking sheet with a silicon baking mat or baking paper.

Peel plantains and slice 1 cm thick.

Mix together maple syrup and cinnamon in a medium bowl. Place coconut on a plate.

Dunk plantain slices into the maple syrup mixture and then roll in coconut. Arrange on prepared oven tray and bake for 10 minutes, then flip over and bake for another 10 minutes or until coconut is beginning to turn golden.