4 Serves
51 Mins
Peel the plantains and mash them in a bowl until smooth. Incorporate the all-purpose flour into the mashed plantain until a soft dough forms.
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Vitamin E
1 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
58 µg / 400 µgCalcium
24 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
14 mg / 420 mgPhosphorus
58 mg / 1,250 mgPotassium
87 mg / 4,700 mgSodium
19 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
26 g / 50 gSaturated Fat
8 g / 20 gCholesterol
23 mg / 300 mgCaffeine
0 mgNet Carbs
49 gAlcohol
0 g
Preheat your oven and lightly grease a baking sheet with cooking oil. Shape the plantain mixture into small, uniform balls using a spoon to assist if the dough is sticky, then arrange them on the prepared baking sheet.
Bake the plantain balls for 20 to 25 minutes until they are set and lightly caramelized.
While the balls bake, combine the butter, sugar, vanilla, milk, and water in a saucepan over very low heat. Stir occasionally until the mixture thickens into a light brown caramel-colored toffee base.
Dip the warm baked plantain balls into the toffee sauce, coating them evenly, then transfer to a plate. Immediately sprinkle with desiccated coconut while the glaze is still warm and allow to cool before serving.
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