Fried Plantain Tostones with Coconut Caramel Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Crisp fried plantain discs topped with a rich coconut caramel sauce, offering a sweet and savory Puerto Rican classic. This puerto rican-inspired vegetarian ready in about 35 minutes blends all-purpose flour, salt, for frying vegetable oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

• 2 ripe, peeled and cut into 1-inch thick rounds plantains
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 2 cups for frying vegetable oil
• 1/2 cup coconut milk
• 1/4 cup brown sugar
• 2 tbsp butter
• 1/4 tsp salt
• 1/2 tsp vanilla extract

Instructions

1. Step 1: Place the plantain rounds on a clean kitchen towel and gently flatten each one with the bottom of a glass or a heavy skillet to about 1/2-inch thick. Sprinkle both sides with 1/4 cup flour and 1/2 tsp salt, then press the flour into the plantains.
2. Step 2: Heat 2 cups vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C) or until a piece of bread sizzles immediately when added.
3. Step 3: Carefully add the flattened plantains to the hot oil in batches (do not overcrowd). Fry for 3-4 minutes per side until golden brown and crispy. Use a slotted spoon to transfer to a wire rack set over a paper towel-lined plate to drain.
4. Step 4: While the tostones cook, make the coconut caramel sauce: in a small saucepan, combine 1/2 cup coconut milk, 1/4 cup brown sugar, 2 tbsp butter, and 1/4 tsp salt. Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens slightly (about 5 minutes).
5. Step 5: Remove from heat and stir in 1/2 tsp vanilla extract.
6. Step 6: Serve the tostones warm with the coconut caramel sauce drizzled over the top.