Best for: A simple dessert straight off the grill while the coals are hot.
Plátanos asados grill ripe plantains in their skins until the flesh turns custardy, then finish them with brown sugar and cinnamon. Cooked in their skins, they need almost no attention — the perfect dessert while the coals are still hot.
Grill: Direct medium heat; 375°F. Equipment: Grill, tongs, small bowl.
Ingredients
Rest: 3 minutes. Total: 20 minutes.
- 4 very ripe plantains (skins mostly black)
- 2 tablespoons coconut oil, melted
- 2 tablespoons packed brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine table salt
- 1 lime, cut into wedges
Directions
Stir together the melted coconut oil, brown sugar, cinnamon, and salt.
Cut a lengthwise slit through the skin of each plantain, taking care not to cut deeply into the flesh, and pry the skin open slightly.
Spoon the sugar mixture into the slits, dividing it evenly.
Grill the plantains slit-side up over medium heat for 10–12 minutes, until the skins blacken fully and the flesh is soft, with caramelized edges.
Rest for 3 minutes — the flesh is molten hot.
Serve the plantains in their skins, with lime wedges for anyone who likes a bright edge.
Grilling tip: For plátanos, black skin means ripe and sweet — yellow plantains will grill up starchy and firm.
