Ingredients
1 can (13.66 ounces) coconut milk1 cup packed brown sugar1 cup water1/4 cup molasses1 teaspoon vanilla extract1/4 teaspoon salt1/4 teaspoon apple pie spice1/4 cup butter, cubed3 large ripe plantains, cut into 3/4-inch slices
Preparation
Spoon 6 tablespoons cream from top of coconut milk and set aside. Pour remaining coconut milk into a large saucepan. Stir in brown sugar, water, molasses, vanilla, salt and pie spice. Bring to a boil. Reduce heat; simmer, uncovered, until reduced by half, 25-30 minutes. Meanwhile, in a large cast-iron or other skillet, melt butter over medium-low heat. Add plantains. Cook, stirring gently, until glazed and slightly softened, 3-5 minutes. Divide plantains among 6 bowls; drizzle with syrup. Top with reserved coconut milk cream.
