Hey there! Today I have the pleasure of doing a guest post for Naz of Cinnamon Eats. If you haven’t checked out her blog, I suggest you do so…ASAP!
I am so thrilled to be doing a guest post today for Naz. The first time I ever came across her blog was when her Persian Jeweled Rice was taking its walk of honor around the Paleo blogosphere. After taking a peek – okay, more like a super long gander – at her recipe it hit me: Naz is Persian, I’m Persian. Naz tends to stick to a Paleo template when eating, I stick to a Paleo template. And so, being the fan girl that I am, I went crazy trying to let Naz know that her Paleo rendition of an extremely comforting and nostalgic Persian dish was sheer brilliance that could only result be a result of a genuine genius. I may have gone a little overboard, but truly, I was so excited I couldn’t contain myself! So, You can probably grasp just how excited I am to be doing the honors of a guest post on Naz’s blog.
Today, I have for you a recipe for Fried Sweet Plantains with a Maple Avocado Mousse and Coconut. I love plantains and I love their romantic Spanish name – plátanos – even more. I think it really gives justice to the name of this wonderfully starchy, banana-like gift from god.
I first crafted this recipe for my Maman on Mother’s Day in the United States. Ideally, I would’ve had this breakfast ready before she woke up and then I would have surprised her with it. Except I totally woke up late and ended up quarantining my mother to her room until I was finished with the madness that can come with frying plantains. Timing, composure, and all those typical lady-like qualities never really were my thing, I guess. And chivalry is dead, so let’s move on!
Back to the recipe. As I mentioned earlier, I made this for my darling mother as I knew she would appreciate the sweet starchy interior of the plantain contrasted against its fried, crispy, and slightly salty outer shell. Topped with a maple avocado mousse that has vanilla singing through – loud and clear – and a drizzle of creamy coconut milk, plus a sprinkle of unsweetened shredded coconut flakes, this recipe will introduce you to gustatory notes you didn’t even know you had. Unless if you’re an Iron Chef, in which case, I’ll stop talking now. My mom has a thing for caramel – who doesn’t really – and so she went on ahead and took my Mother’s Day gift of a bottle of tropical banana caramel and splashed the plátanos with it. It was divine, I advise you try it if you’re feeling up to it.
And now, the part you’ve been waiting for: the recipe!
Fried Sweet Plantains with Maple Avocado Mousse and Coconut (Paleo/Vegan)