Guarantee a good night by treating your family to the sweet flavors of the tropics. A quick coconut-spiked caramel sauce, featuring GOYA® Dulce de Leche, becomes a silky bath for GOYA® Sweet Plantains. If your grill is still hot from dinner, grill the plantains for smoky charred flavor. Or, cook plantains in a grill pan or skillet to infuse them with toasty cinnamon flavor before stirring them into the sauce. Serve over vanilla ice cream for a refined sundae, delicious any day of the week!
3/4 cup GOYA® Dulce de Leche
1/2 cup GOYA® Coconut Milk
1 box (11 oz.) frozen GOYA® Plantains, thawed
1/2 teaspoon ground cinnamon
Vanilla Ice Cream, for serving
Toasted chopped walnuts (optional)
How to Make It
To small saucepot over medium-high heat, add dulce de leche and coconut milk. Bring mixture to boil, stirring to incorporate coconut milk; keep warm.
Heat greased grill, grill pan or medium skillet over medium-high heat. Sprinkle plantains with cinnamon. Cook, flipping once, until golden brown and heated through, 3-5 minutes. Slice plantains into ¼”- thick rounds.
Mix plantains into dulce de leche mixture until coated in sauce. Serve over ice cream. Sprinkle with walnuts, if desired.
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