Sweet Cardamom Coated Plantains

Sweet Cardamom Coated Plantains

Authored By Molly Wakeman

For this luxurious fruit dessert, plantains are caramelised and flavoured after cooking in a sugar and cardamom powder. Coconut oil adds a distinctive Indian flavour and improves the overall richness of the dish.

Prep: 5 mins

Cook: 10 mins

Serves: 4




2 pounds Ripe Plantains

1 tbsp Sugar

5 Whole Cardamom Pods

2 tbsp Coconut Oil


  1. Prep the plantains by washing, skinning and slicing them lengthwise into finger-sized pieces.
  2. Dehusk the green cardamom and finely powder the tiny green pearls inside.
  3. Mix the powdered cardamom seeds with sugar to prepare the sugar cardamom mixture.
  4. In a skillet, heat coconut oil on low. Gently arrange the plantain pieces in the skillet alongside each other. The thicker ones are better placed in the centre of the skillet.
  5. On medium heat, cook the plantain pieces on each side for about 3 to 5 minutes.
  6. Once brown, toss the sugar mixture over the upper side of the plantains. Turn them over and cook for 1 minute until the sugar forms a thin crust.
  7. Flip the plantains, sprinkle the remaining sugar and cook for one more minute.
  8. Once the plantain pieces are evenly brown, remove them from the heat and serve.
  9. Vegan ice cream is a good choice with this dessert.


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