Dan’s Plantain Cookies with Mojito Dipping Sauce
Another Caribbean Staple, perfected with SoloCoco
Ingredients and Supplies:
1 Thermometer (we like this one!) 1 Small Bunch Flat Leaf Parsley
1 Small Bunch Thick Green Scallions
1 Lime (Squeezed)
2 Green Plantains, Peeled
3 Cloves Garlic
1 Squasher (you can use two small plates if you cant find a squasher)
1/2 Cup Coconut Vinegar
1 Cup + 2 Tablespoons SoloCoco Coconut Oil
1. Chop up your garlic, and slice your plantains into one-inch slices.
2. Add one cup of SoloCoco Coconut Oil to a small, deep saucepan. The smaller your saucepan, the less oil you need to use. You want to have 1 inch of oil in the pan.
3. Turn the heat on at medium and bring the oil temperature to about 315-330 F.
4. Brown the chopped garlic in the oil for 2-3 minutes. This will infuse the oil with a little garlic essence.
5. Remove and drain the garlic, you can add them as garnish at the end.
6. Add your sliced plantain pieces and cook for 3-4 minutes until slightly browned and toasted, remember to keep the temperature below 350F!
7. Remove and drain over a paper towel, cook the rest of the slices.
8. Its SQUASHING TIME! If you don’t have a squasher, you can squash using the bottom of two plates.
9. Put the squashed slices back into the pan for 3-4 more minutes, until golden brown. Don’t forget, keep the temperature below 350F!
10. Drain on a paper towel and sprinkle with sea salt.
For the Mojito Dipping Sauce:
- Chop your parsley and scallions into a bowl
- Add the juice of one lime
- Add 3 tablespoons of SoloCoco
- Add 1/2 cup of Coconut Vinegar
- Mix well!
12. Plate creatively and enjoy!
Note: Solococo is an extremely stable oil. Because we never raised the temperature above 350 F, we can strain and save our leftover oil. This oil can be reused for months as long as you don’t raise the temperature above 350F!