Plantain toffee balls
A sweet and unique treat, Plantain Toffee Balls are perfect for a lacto-ovo vegetarian diet. They make a great side dish for special occasions or holiday gatherings. This recipe is rich in vitamins and minerals from plantains and is a delicious twist on traditional sides.
Ingredients
butter
2 Tbsps
shredded coconut
1 Tbsp
coconut milk
4 Tbsps
flour
3 Tbsps
finger of plantain
1
sugar
3.5 Tbsps
vanilla
1 tsp
water
4 Tbsps
Method
- Peel and mash your plantain till soft.
- Mix it with the flour, form mini balls and place in the oven to bake for about 20-25 minutes. Please note the plantain mix will still be moist so use a spoon to help form the balls if you are having difficulty with that. Make sure to drizzle oil on the baking sheet so it does not stick to the sheet when it begins to caramelize. If you do not have an oven you can choose to fry the plantain balls as well. I have not tried the frying method but make sure to dab off the excess oil from the plantain.In a separate pot, on very low heat, melt the butter and pour in the sugar, vanilla, milk and water and stir. Leave it on very low heat throughout. Stir once in a while and if you have a candy thermometer, it is ready at 240F. If you do not, the toffee base is ready when it turns light brown like a caramel colour.Dip the plantain balls and swirl and place on a plate to cool. While its still warm, sprinkle your toppings on it. In this case, my toppings were coconut flakes.
- Serve when it’s cool.
Nutrition:
Carbs
60 g
Fat
21 g
Protein
3 g
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