Ingredients

The following ingredients have 4 Servings
  • 3 yellow plantains
  • 2 tbsp coconut oil
  • 8 mini bell peppers (yellow, orange and red, cut in half, seeded and sliced)
  • 1 small onion (sliced)
  • 1/2 cup coconut water
  • 1/2 tsp Himalayan salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp chili pepper flakes
  • 2 tbsp toasted coconut flakes

Instruction

  • Preheat the oven to 375°F
  • Trim the ends off the plantains and place them in a large saute pan filled with salted boiling water. Cover and boil for 20 minutes.
  • Then, using a pair of kitchen tongs, carefully remove the plantains to a plate and allow them to cool for about 5 to 10 minutes, or until they can safely be handled with bare hands.
  • While the plantains are cooling, drain the water from the pan, place it back over medium-low heat and melt the coconut oil. Add the sliced onions and bell peppers and cook, stirring often, until just softened and slightly fragrant, about 2 to 3 minutes.
  • Delicately peel the plantains; once cooked, that peel is very easy to remove, especially if your plantains have swollen and cracked open in the cooking process. If the peel is still intact, simply run a paring knife along the length of the fruit. Slide your fingers under the peel; it will come right off.
  • Cut the peeled plantain into 8 to 10 thick slices and throw them in the pan with the onions and bell peppers. Add salt, pepper and chili flakes and stir delicately.
  • Transfer to a baking dish, pour in 1/2 cup of coconut water, cover with foil and bake in the oven for 20 minutes.
  • After that time, remove the foil, sprinkle with toasted coconut flakes and return to oven for 10 minutes, or until the top turns beautifully golden.
  • Serve immediately.