Baked Coconut Plantains - Samaritan Health Services

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Featuring Plantains, the July Pick of the Month

Plantains are a good source of fiber and are rich in antioxidants.

Pick up some plantains today from your local grocery store!

Prep Time: 5 minutes.

Cook Time: 15 minutes.

Servings: 8.

Ingredients

4 very ripe plantains, diagonally sliced.
1/4 cup coconut oil, melted.
1/2 teaspoon kosher salt.
1/2 teaspoon flaked sea salt.

Directions

Preheat oven to 400 F.
Toss together plantain slices, oil and kosher salt.
Spread in a single layer on a baking sheet.
Roast until plantains are lightly golden on bottom, about 15 minutes.
Turn slices over and continue roasting until evenly cooked and soft, about 15 more minutes.
Increase oven temperature to broil and broil until deeply golden, about 1 to 2 minutes.
Sprinkle with flaked salt and serve warm.

What’s so Great About Plantains?

Plantains are a rich source of fiber.
They are a good source of magnesium and potassium.
Plantains have vitamins A, C and B6.
They are rich in antioxidants.

What’s the Best Way to Eat Plantains?

Add them to a fruit salad, oatmeal or yogurt.
Try serving plantains with scrambled eggs and salsa.
Cook them in a soup or stew.
Put them in a side dish with rice and beans.

Selection & Preparation

Selection: Look for firm, heavy plantains. The skin may be green, yellow or black depending on its ripeness.
Storage: Store unripe plantains in an uncovered, dark and cool area until desired ripeness. Refrigerate for a few days when very ripe and soft.
Preparation: Peel and eat. Slice for sautéing and mashing.
Cooking: You can bake, sauté and steam plantains, or enjoy raw in a salad or smoothie.

Serving Size: 1/2 cup.
Amount Per Serving
- Calories: 170.
- Total Fat: 7 g.
- Sodium: 258 mg.
- Total Carbohydrates: 2 g.
- Dietary Fiber: 2 g.
- Protein: 1 g.

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