Skillet piled high with Coconut Sugar Caramelized Plantains and coconut whipped cream
4.88 from 16 votes

Coconut Sugar Caramelized Plantains

5-ingredient, 15-minute coconut sugar caramelized plantains! Refined-sugar-free, vegan, gluten-free, and so delicious.
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Category: Dessert
Cuisine: Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 3-4 Days


  • 3 ripe plantains (tender to the touch and yellow going on brown)
  • 3 Tbsp coconut sugar (or sub cane sugar)
  • 1/4 tsp ground cinnamon
  • 1 pinch sea salt
  • 1-2 Tbsp coconut oil (or olive oil)
  • Coconut Whipped Cream (optional // for topping)


  1. Heat a large cast iron or metal skillet over medium-high heat and chop your plantains in 1/2 inch slices.
  2. Add to a mixing bowl and toss with coconut sugar, cinnamon, and sea salt.
  3. Once the skillet is hot, add coconut oil and only as many plantains as will fit comfortably in the pan without crowding. Cook for 2-3 minutes on each side or until browned and caramelized.
  4. Serve warm with dairy-free ice cream or coconut whipped cream. Best when fresh, though leftovers will keep in the fridge covered for a few days.


*Nutrition information is a rough estimate calculated without coconut whipped cream.
*Recipe adapted from / inspired by Whole Foods.

Nutrition Per Serving (1 of 4)