Skip to main content

Fried Plantains with Beer Churro Sauce

Fried Plantains with Beer Churro Sauce

In a past life I was a social worker for gang kids in South Central Los Angeles, I’ve told you this. I’ve also told you how grateful I am to have this weird job I invented for myself, but I don’t think I’ve told you that I miss it sometimes. I miss helping, doing good work, being a part of something that made the world better.

I don’t regret leaving, the world of beer is filled with good people, golden souls that I’m glad I’ve met. And every once in a while, beer does good work too. Beer gives back to the community in a way that reminds of of why I spent so much time in the world of social work.

When I find a beer that gives back, it’s like a merger of my two world. A little of each to remind me that good beer can do good. Proceeds from Brother Thelonious by North Coast Brewing, this gorgeous Belgian Abbey Ale, support Thelonious Monk Institute of Jazz, an organization that provides music and education to jazz programs for kids around the world.  All of these programs are offered free of charge to the students and schools. It’s a good reason to buy a good beer, and if that’s not enough for you I also have a recipe for Churro Plantains infused with Brother Thelonious. So, what are you waiting for?

Fried Plantains with Beer Churro Sauce

Yield: 4 servings

Recipe courtesy of North Coast Brewing, slight adaptions have been made.


  • 3 tablespoons honey
  • ½ cup Belgian abbey ale beer (such as Brother Thelonious from North Coast)
  • 1 cup full fat coconut milk
  • ½ teaspoon vanilla extract
  • ¼ cup brown sugar
  • 1/2 teaspoon salt
  • ¼ teaspoon Cayenne pepper
  • ¼ teaspoon Ground cinnamon
  • ¼ teaspoon Ground nutmeg
  • 2 Green plantains
  • Canola oil for frying
  • 1 cup sweetened Shredded coconut


  1. In a medium saucepan, over medium-low heat, combine belgian ale, coconut milk, vanilla extract, brown sugar, salt, cayenne, cinnamon, nutmeg, and 2 Tablespoons of honey. Whisk and reduce for 25 minutes stirring occasionally, until reaching a syrup consistency. Cool and store in an airtight container for up to 3 days.
  2. With peel on, cut each plantain in half lengthwise, then widthwise, then remove the peel.
  3. Heat oil in a medium pot over medium-high heat until reaching 350 degrees Fahrenheit.
  4. Fry plantains for 4 minutes until golden brown. Drain, and place in a large bowl.
  5. In a large bowl, using a pastry brush, coat the plantains evenly with sauce, and fry again for 2 minutes.
  6. Place on a serving platter, drizzle with additional sauce, sprinkle liberally with coconut.
Schema/Recipe SEO Data Markup by Yummly Rich Recipes

This is not a sponsored post. I was not compensated in any way for this post. I was given free beer, but to be honest, I get a lot of free beer and I only write about a small fraction of it. And only the beer I really want to write about. So, obviously, all opinions are my own. 

Similar Articles


Michelle October 4, 2017 um 2:03 pm

I just virtually genuflected before the altar of this miracle. This is a definite addition to Thanksgiving dinner.


Write a Comment

Your email address will not be published. Required fields are marked *


This site uses Akismet to reduce spam. Learn how your comment data is processed.