Aged Rum-Caramelized Plantains with Coconut Cream
Sweet plantains caramelized in aged rum and brown sugar, served with a luscious coconut cream drizzle for a tropical treat. This caribbean-inspired desserts ready in about 25 minutes layers aged dark rum, packed brown sugar, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large, peeled and sliced into 1/2-inch thick pieces ripe plantains
- 1/4 cup aged dark rum
- 1/3 cup packed brown sugar
- 3 tbsp unsalted butter
- 1/2 cup coconut cream
- 1 tsp vanilla extract
- a pinch sea salt
Instructions
- Step 1: Heat 3 tbsp unsalted butter in a large nonstick skillet over medium heat until melted and foaming. Add 3 large peeled and sliced ripe plantains (1/2-inch thick) in a single layer and cook for 3-4 minutes per side until golden and starting to caramelize.
- Step 2: Sprinkle 1/3 cup packed brown sugar evenly over the plantains and carefully pour 1/4 cup aged dark rum into the skillet. Cook for 2-3 minutes, gently stirring occasionally, until the sugar dissolves and the sauce thickens to a syrupy glaze coating the plantains.
- Step 3: In a small bowl, whisk together 1/2 cup coconut cream, 1 tsp vanilla extract, and a pinch of sea salt until smooth.
- Step 4: Transfer the caramelized plantains to serving plates and drizzle generously with the coconut cream mixture. Serve warm as a decadent dessert or side.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aged Rum-Caramelized Plantains with Coconut Cream take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Aged Rum-Caramelized Plantains with Coconut Cream?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Aged Rum-Caramelized Plantains with Coconut Cream?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aged Rum-Caramelized Plantains with Coconut Cream for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Aged Rum-Caramelized Plantains with Coconut Cream?
Caribbean desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
