Warm cinnamon plantains

4 ingredients, 15 minutes, and something warm and sweet built entirely from real food. Ripe plantains, good fat, and warm cinnamon are all this needs.

Ripe plantains are a source of potassium and resistant starch, and warm cinnamon adds a little polyphenol value along with the flavor. The coconut oil cooks at a friendly heat and carries the sweetness through the whole dish.

Plate it with care even though it is simple: a few golden slices, a dusting of cinnamon, eaten slowly while it is still warm. Take a breath before the first bite. Sweetness met with presence lands differently than sweetness eaten in a hurry.

Ingredients

• 2 ripe plantains, peeled and sliced
• 2 tbsp coconut oil
• 1 tbsp water
• 1/2 tsp ground cinnamon

Method

Heat the coconut oil in a frying pan over medium heat until it shimmers.

Lay the plantain slices in a single layer and brown them for two to three minutes. Flip each slice and turn off the heat, letting the residual warmth finish the second side so they do not scorch.

Add the tablespoon of water to the pan, which steams up around the plantains and keeps them tender. Dust with the ground cinnamon, give the pan a gentle toss, and serve warm.

*Adapted from a-clean-plate*