Fried Plantains with Blueberry Compote

This is a sweet and very light after meal dessert. Sometimes I have these plantains for breakfast also. Compote is a fresh sweet sauce that you can make as quick as 15 minutes. They’re a great topping to your pancakes, toast, or any dessert that you’d like to jazz it up! You can make a compote with any fruit or berries.
Let’s start cooking!


Fried Plantains with Blueberry Compote
Sweet and light! Very nice after meal dessert topping.
Equipment
- Saucepan
- Skillet
- Tongs
- Cooking spatula
Ingredients
- 4 plantain bananas, halves
- 1 cup blueberries
- 2 tablespoons coconut oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoon palm sugar or light brown sugar
- salt to taste
- powdered sugar for dusting
Instructions
- Heat the skillet with oil. Add the bananas, fry for 1-2 minutes on each side or until golden brown. Flip them when ready. Set aside.
- In a saucepan add the blueberries, lemon juice, lemon zest, and sugar. Stir, simmer until reduced and thickened.
- Season the bananas with a pinch of salt. Remove the compote from the heat, pour over the top of bananas, and dush a little powdered sugar. Serve warm.
Notes
- You can use any berries you like to make the compote.

get your free e-cookbook

check out our new cooking classes
