A twist on a classic Caribbean dish, the plantains are pan-fried in thyroid-stimulating, cancer protecting organic virgin coconut oil, which gives them a sweet taste and health benefits, too. Serves 3-4.
- 1 dark yellow plantain (brown or black spots are fine)
- 1T organic virgin coconut oil
- 1/4 cup sweet potato purée
Peel the plantain and slice into bite-sized rounds. Put the coconut oil in the pan and fry the plantain pieces on medium heat until brown. Flip and brown the other side. Remove from pan immediately. Serve hot with purée as a dipping sauce.