Another fantastic dessert recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!

Coconut-Roasted Plantains
 
4 large plantains, firm-ripe
1/2 cup coconut milk, lite ok
1/4 cup rum
1 tbsp cinnamon
1 tbsp vanilla extract
1/2 cup brown sugar or sucanat
Salt and pepper to taste
 
Preheat the oven to 375 degrees
Peel the plantains, and cut lengthwise, then in thirds. Mix all ingredients gently, and place in a baking sheet. Roast 30 minutes, or a little longer, until the plantains are tender. Transfer the plantains to a serving platter, and pour all the cooking liquids over them. Serve warm or at room temperature.

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