Go Back

Fried Plantains with Beer Churro Sauce

Recipe courtesy of North Coast Brewing, slight adaptions have been made.
Print Recipe
Servings 4 servings

Ingredients
  

  • 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

Instructions
 

  • 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.
  • With peel on, cut each plantain in half lengthwise, then widthwise, then remove the peel.
  • Heat oil in a medium pot over medium-high heat until reaching 350 degrees Fahrenheit.
  • Fry plantains for 4 minutes until golden brown. Drain, and place in a large bowl.
  • In a large bowl, using a pastry brush, coat the plantains evenly with sauce, and fry again for 2 minutes.
  • Place on a serving platter, drizzle with additional sauce, sprinkle liberally with coconut.