Simmered Plantains with Coconut Milk and Palm Sugar

Ingredients:

🍌2 very ripe plantains (about 1 1/4 pounds), peeled and cut diagonally into 1/2-inch-thick slices

🥥1 1/2 cups well-shaken and stirred unsweetened coconut milk

💧1 1/2 cups water

🧆1/4 cup palm sugar or firmly packed dark brown sugar, plus more for garnish

🧂1/4 teaspoon kosher salt

🥬2 fresh or thawed frozen pandan leaves, each tied into a knot, or 1 tablespoon vanilla extract

How to Make It:

Step-1

Place plantains, coconut milk, 1 1/2 cups water, palm sugar, salt, and pandan leaves in a large saucepan.

Step-2

Bring to a boil over medium-high, stirring often. (Don’t let the coconut milk boil for more than a few seconds or it might curdle.)

Step-3

Immediately reduce heat to low; simmer gently, stirring occasionally, until plantains are fork-tender but still hold their shape, 3 to 6 minutes.

Step-4

Remove from heat; set aside to cool until liquid is just warm. Discard �pandan leaves; ladle mixture evenly into 4 shallow bowls.

Step-5

Sprinkle with palm sugar to garnish, and serve warm.

Step-6

Pandan leaves are often used to flavor desserts with their sweet almond and vanilla flavor.

Step-7

The fresh leaves can be chopped or tied into knots and boiled and are often used in rice, curries, and as wrappers for barbecued dishes.

MSS Organic Farms:

www.organicjaggery.shop

Recipe channel: www.facebook.com/vaagmeefoods

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