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+ servings
5 from 1 vote
Vegan Sweet Plantains with Coconut Cream {Gluten-Free}
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
A gluten free and vegan dessert made with caramelized plantain rounds mixed with coconut oil, cinnamon and sugar. Topped with freshly whipped coconut cream for the ultimate post dinner treat.
Course: Dessert
Cuisine: American, gluten free, Healthy
Servings: 4
Calories: 154 kcal
Author: Vicky Berman
  • 2 plantains very ripe, almost black, peeled and cut into rounds
  • 1-2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • 1-2 tablespoons coconut oil
  • 1 can coconut cream refrigerated overnight
  • 1 teaspoon vanilla extract
  1. Heat oil over medium heat in a cast iron pan. In a bowls toss plantains with sugar and cinnamon. Add to pan. Cook in single layer for 10-20 minutes until soft and caramelized.
  2. Place large bowl in the freezer for a few minutes. Skim coconut cream off the top of the can (making sure not to grab any of the coconut water at the bottom). Add to the chilled bowl.
  3. Add vanilla extract and whip using a hand mixer, starting on low and working up to high speed, until stiff peaks form.
  4. Top plantains with whipped coconut cream. Optional: sprinkle with grated chocolate, cinnamon powder and teaspoon of Cognac.
  5. **Top with whipped coconut cream just before serving as the heat of the plantains will melt the coconut cream
Nutrition Facts
Vegan Sweet Plantains with Coconut Cream {Gluten-Free}
Amount Per Serving
Calories 154 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 3g19%
Sodium 4mg0%
Potassium 446mg13%
Carbohydrates 32g11%
Fiber 2g8%
Sugar 16g18%
Protein 1g2%
Vitamin A 1010IU20%
Vitamin C 16.5mg20%
Calcium 8mg1%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.