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Ingredients
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Fried High Hat Plantains
Coconut Whip
Maple Syrup
Method
Fried High Hat Plantains
- 1
Prepare the Plantains
Peel the ripe plantains and slice them diagonally into 1-inch thick pieces.
- 2
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil to 350°F (175°C) over medium-high heat.
- 3
Fry the Plantains
Carefully add the sliced plantains to the hot oil in batches, frying until golden brown and crispy, about 2-3 minutes per side.
- 4
Drain and Season
Remove the fried plantains from the oil and place them on paper towels to drain excess oil. Sprinkle with salt while still hot.
Coconut Whip
- 5
Chill the Coconut Cream
Refrigerate the canned coconut cream overnight or for at least 6 hours to allow it to solidify.
- 6
Whip the Mixture
Scoop out the solidified coconut cream into a mixing bowl, discarding the liquid. Add powdered sugar and vanilla extract.
- 7
Blend Until Fluffy
Using a hand mixer or stand mixer, whip the mixture on medium speed until it becomes light and fluffy, about 3-5 minutes.
Maple Syrup
- 8
Serve with Maple Syrup
Pour pure maple syrup into a serving dish for drizzling over the fried plantains and coconut whip.