A sensational Caribbean dessert.
Heat rum and coconut milk in a pan until warm. Cut plantain into thick slices.
Heat butter and fry plantains until golden brown. Remove plantain to plate with a spatula.
Add sugar to the butter left in the pan and cook over moderate heat, stirring until caramelised. Remove from fire and carefully whisk in the rum and coconut milk mixture. The caramel will harden. Cook mixture over low heat, whisking all the time until the caramel dissolves.
Add the plantains and cook for a few minutes without stirring until heated through and tender. In another small pan heat the cream until warm and pour over the plantains. Gently shake the pan to mix the cream into the rest of the sauce.
Serve on ice-cream.
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