You can serve these plantains as a side dish or as dessert. This dish pairs nicely with the rice-flour Appam.
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- 3 cups water
- 8 to 10 cardamom pods, crushed skin and seeds
- 3/4 cup sugar
- 1/2 teaspoon salt
- 4 ripe sweet plantains, cut into ½-inch-thick disks
- 2 cups coconut milk
- In a 6-quart saucepan, bring the water, cardamom, sugar, and salt to a boil. Add plantains, and cook for 15 minutes on a medium flame until the plantains are fork-tender. Add coconut milk, bring to a simmer, and remove pan from heat. Serve warm or at room temperature.
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