Coconut Plantains: Cheap & Healthy?

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I was delighted to look at a bin of produce at Whole Foods recently and think…wow, thats really cheap! 

At 69 cents each, plantains are nearly half the price of what a lemon costs at my favorite, yet admittedly overpriced, grocer. I have since realized that you can get plantains event cheaper (although not necessarily organic) at many other food stores… for as little as 25 cents a pop. Cheap and delicious plant based- vitamins? Count me in. 

Plantains need to be cooked, and fried plantains are a staple in many Latin restaurants. Anything fried is generally a no-no, but, when you make these at home, you can have total control over the amount of oil and cooking time, so you can easily cut about a million calories by using a reasonable amount of oil by lightly greasing the pan as opposed to actually frying them in a pool of oil. 

They are ready in less than 10 minutes, and have a caramelized sweetness to them. They are a good source of Vitamins A and C and even have more potassium per serving than their doppelganger cousin, the banana. Try them as a side dish next time you make Mexican, Cuban, Caribbean, or Latin-inspired food. 

Coconut Plantains
Serves 2
Healthy plantains lightly pan-fried in coconut oil.
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Prep Time
2 min
Total Time
8 min
Prep Time
2 min
Total Time
8 min
  1. coconut oil, (enough to just lightly coat bottom of pan)
  2. 2 plantains, peeled and sliced into 1/4-1/2 inch rounds
  3. salt, to taste
  1. Heat pan over medium low and add oil.
  2. Place plantains flat in one even layer in the pan, and cook for 2-3 minutes, until golden brown, before flipping to other side, and cooking another 2-3 minutes until golden brown.
  3. Transfer to a plate and serve.
  1. If you put too much oil in the pan, you can blot the plantains with a paper towel if there is any excess oil before serving.
Maria Marlowe

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