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Jamaican Plantain in Rum and Coconut Sauce Recipe

Jamaican Buttered Rum and Coconut Sauce Plantain Recipe.
A delectable plantain recipe with Jamaican rum and coconut
2 ripe Jamaican plantains
stick unsalted butter
2 tablespoons Jamaican Appleton V/X rum
cup unsweetened Jamaican coconut milk
1 cup sugar
cup heavy cream
1. Cut ends from Jamaican plantains and peel fruit. Diagonally cut Jamaican plantains into inch-thick slices.
2. In a nonstick skillet heat butter over moderate heat until foam subsides and cook Jamaican plantains until golden, about 3 minutes on each side.
3. With a slotted spatula transfer Jamaican plantains to a plate, reserving butter in skillet.
4. In a very small saucepan heat Jamaican rum and Jamaican coconut milk until warm.
5. Add sugar to reserved butter and cook over moderate heat, stirring, until caramelized, about 5 minutes.
6. Remove skillet from heat and carefully whisk in warm Jamaican coconut milk mixture.
7. Cook mixture over low heat, whisking, until caramel is dissolved.
8. Add Jamaican plantains and cook, without stirring, until heated through and tender, about 5 minutes.
9. In very small saucepan heat cream until warm and pour over plantains. Gently shake skillet to incorporate cream into sauce. Cool Jamaican plantains slightly and serve over ice cream.

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