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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