Best 6 Sauteed Plantains In Coconut Rum Recipes
**Explore the Tropical Delights: Sauteed Plantains in Coconut Rum and More**
Embark on a culinary journey to the tropics with our tantalizing sauteed plantains in coconut rum, a dish that seamlessly blends the flavors of sweet, savory, and exotic. Discover the perfect balance of caramelized plantains, infused with the rich aroma of coconut and a hint of rum, creating a symphony of flavors that will transport your taste buds to a tropical paradise.
Our collection of recipes caters to every palate, offering variations that range from classic to adventurous. Indulge in the simplicity of our basic sauteed plantains recipe, where the natural flavors of the fruit take center stage. Elevate your culinary experience with our coconut rum-infused plantains, where the sweet and nutty flavors of coconut and the warmth of rum create a harmonious blend. For a spicy twist, try our jerk-seasoned plantains, where the fiery heat of Jamaican jerk seasoning adds a delightful kick to the sweet plantains.
For those seeking a savory twist, our savory plantains with bacon and onions offer a delightful combination of sweet and salty flavors. The smoky bacon and aromatic onions add a depth of flavor that perfectly complements the caramelized plantains. And for a unique culinary adventure, try our sweet and sour plantains, where the tangy sauce creates a delightful contrast to the sweetness of the plantains.
No matter your taste preferences, our collection of sauteed plantains recipes has something for everyone. Embark on this culinary journey and discover the versatility of this tropical fruit, transformed into a delectable dish that will leave you craving for more.
PLANTAINS IN BUTTER RUM SAUCE
Quick and easy everyday Latin American dessert.
Provided by Epicureo
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Rum
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Cook and stir almonds in a skillet over medium-high heat until golden and toasted, 2 to 4 minutes.
- Stir sugar, rum, and butter together in a microwave-safe bowl. Cover the bowl with a lid or plastic wrap and microwave until hot, stirring once, 2 to 3 minutes.
- Place plantain slices in rum sauce, sprinkle with cinnamon, cover the bowl, and microwave until plantains are hot and tender, 1 to 2 minutes more. Top with toasted almonds.
Nutrition Facts : Calories 232.8 calories, Carbohydrate 36 g, Cholesterol 20.3 mg, Fat 8.4 g, Fiber 1.6 g, Protein 1.1 g, SaturatedFat 5 g, Sodium 57 mg, Sugar 25.6 g
SAUTEED PLANTAINS
Steps:
- In a large skillet, heat butter and oil over medium-low heat until butter melts, add plantains and saute until golden brown, and a fork goes through the flesh easily, 10 to 12 minutes. Turn occasionally to brown all sides.
SAUTEED BUTTERRUM PLANTAINS
Steps:
- In a large heavy skillet, melt the butter over medium heat. In 2 batches, add the plantains and fry them in a single layer for about 4 minutes on each side. Remove with a slotted spoon and keep warm in a bowl while you fry the second batch.
- Transfer the second batch of plantains to keep warm with the first. In the same pan, combine the brown sugar, butter, and cream. Stir over medium heat until the sugar has dissolved, then increase the heat to high and bring the mixture to a vigorous boil. Cook for 2 minutes, until slightly thickened. Return the plantains to the pan and stir to coat them evenly with the sauce. Pour the rum over the top and immediately light it with a match. Quickly spoon the flaming plantains over bowls of vanilla ice cream and serve.
DULCE DE PLATANOS
Sweet Plantains with Buttered Rum and Coconut Sauce
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Cut ends from plantains and peel fruit. Diagonally cut plantains into 1/2-inch-thick slices. In a 12-inch nonstick skillet heat butter over moderate heat until foam subsides and cook plantains until golden, about 3 minutes on each side. With a slotted spatula transfer plantains to a plate, reserving butter in skillet.
- In a very small saucepan heat rum and coconut milk until warm. Add sugar to reserved butter and cook over moderate heat, stirring, until caramelized, about 5 minutes. Remove skillet from heat and carefully whisk in warm coconut milk mixture (mixture will vigorously steam and caramel will harden). Cook mixture over low heat, whisking, until caramel is dissolved. Add plantains and cook, without stirring, until heated through and tender, about 5 minutes. In very small saucepan heat cream until warm and pour over plantains. Gently shake skillet to incorporate cream into sauce.
- Cool plantains slightly and serve over ice cream.
SAUTEED SWEET PLANTAINS (TAJADITAS DULCES DE PLATANO)
This traditional South America and Caribbean side dish adds a nice sweetness to any meal. Use plantains with heavy black spotting to a fully black skin. Try these bananas in place of potatoes with your meal, you'll like it!
Provided by E.Florida
Categories Side Dish
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Heat peanut oil and butter in a large skillet over medium-high heat until the butter begins to sizzle. Gently toss plantain slices with brown sugar, then place into hot oil. Fry until the plantains begin to turn golden brown, then turn over, and continue frying until they have caramelized, about 2 minutes per side.
- Drain plantains on a paper towel-lined plate and sprinkle with salt before serving.
Nutrition Facts : Calories 177 calories, Carbohydrate 35.2 g, Cholesterol 10.2 mg, Fat 5.1 g, Fiber 2.1 g, Protein 1.2 g, SaturatedFat 2.7 g, Sodium 129.6 mg, Sugar 20 g
SAUTEED RIPE PLANTAINS
This is a yummy side dish for when you want to try something "different". The hot sauce is our addition but the original recipe excludes it. Either way this is well worth trying and takes very little time to put together
Provided by TishT
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Peel ripe plantains and ensure the pulp is firm and smells sweet.
- Heat butter or margarine (add spices as desired). Saute in at medium heat until browned about 10 minutes.
- Sprinkle with brown sugar, if desired.
- Serve immediately as a side dish or dessert.
Nutrition Facts : Calories 421.8, Fat 23.7, SaturatedFat 14.8, Cholesterol 61, Sodium 170.6, Carbohydrate 57.1, Fiber 4.1, Sugar 26.9, Protein 2.6
Tips:
- Choose ripe but firm plantains. Overripe plantains will be too soft and mushy, while underripe plantains will be too hard and starchy.
- Use a sharp knife to peel the plantains. This will help you avoid cutting yourself and make the job easier.
- If you don't have coconut rum, you can substitute another type of rum, such as light rum or dark rum. You can also use coconut extract instead of coconut rum.
- Be careful not to overcook the plantains. They should be cooked until they are tender but still have a little bit of a bite to them.
- Serve the plantains immediately with your favorite dipping sauce.
Conclusion:
Sautéed plantains in coconut rum is a delicious and easy-to-make dish that is perfect for any occasion. The plantains are cooked until they are tender and slightly caramelized, and the coconut rum adds a sweet and tropical flavor. This dish can be served as an appetizer, side dish, or dessert.
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