Fried Plantains With Coconut

Fried Plantains With Coconut


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The coconut in this batter makes for an exceptionally delicious and crispy coating. If you can't find plantains, you can also use bananas which will become a pleasant pudding-like texture when fried. Sweet and satisfying!

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Time needed

2 min preparation + 4 hour cooking

Serving Size / Yield

8 servings


  • 1 2/3 C. glutinous rice flour
  • 1 1/2 C. finely shredded coconut, fresh, dried, or toasted
  • 1/2 C. sugar
  • 1 3/4 C. coconut milk
  • canola oil, for deep frying
  • 2 plantains or 4 bananas

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Place the flour, coconut, sugar, salt, and coconut milk into a mixing bowl and whisk until smooth. Set aside for at least 1/2 hour to rest, but no more than 2 hours. When ready to fry, fill a medium saucepan with oil to a depth of 3-inches and heat the oil to 350°F. Peel the bananas or plantains and cut into matchsticks, about 3-inches long and 1/3 wide. Generously coat the bananas or plantains in the batter. Gently lower into the hot oil and fry for about 2 minutes on each side, about 4 minutes total. Transfer the fried pieces to a rack and drain off excess oil. Serve immediately, while the interior is piping hot and custard-like.

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