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Fried Plantains with Blueberry Compote

Jen Paleracio
Sweet and light! Very nice after meal dessert topping.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine Latin American
Servings 4

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. 
Keyword bananas, blueberries, compote, desserts, plantains