Coconut-Roasted Plantains


Special Diet Notes: Coconut-Roasted Plantains

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Coconut-Roasted Plantains
Prep time
Cook time
Total time
Another fantastic dessert recipe from the Levana Cooks newsletter. Levana Kirschenbaum is the author of the cookbook, Levana Cooks Dairy-Free!
Serves: 6 servings
  • 4 large plantains, firm-ripe
  • ½ cup coconut milk, lite ok
  • ¼ cup rum
  • 1 tablespoon cinnamon
  • 1 tablespoon vanilla extract
  • ½ cup brown sugar or sucanat
  • Salt and pepper to taste
  1. Preheat the oven to 375 degrees
  2. Peel the plantains, and cut lengthwise, then in thirds.
  3. Mix all ingredients gently, and place in a baking sheet.
  4. Roast 30 minutes, or a little longer, until the plantains are tender.
  5. Transfer the plantains to a serving platter, and pour all the cooking liquids over them.
  6. Serve warm or at room temperature.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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