Sweet Plantain Funnel Cakes
featured in Plantain Recipes For Every Day of The Week
Best-in-show in the dessert category goes to this funnel cake! This twist on a classic fair favorite features a coconut cream based funnel cake topped with roasted sweet plantains and drizzled with coconut syrup.
Tasty Team
Total Time
1 hr 20 min
1 hr 20 min
Prep Time
20 minutes
20 min
Cook Time
1 hr
1 hr
Total Time
1 hr 20 min
1 hr 20 min
Prep Time
20 minutes
20 min
Cook Time
1 hr
1 hr
Ingredients
for 4 servings
Roasted Plantains
- 3 very ripe plantains, peeled and sliced on the bias
- ¼ cup coconut sugar (50 g)
- ¼ teaspoon McCormick® Ground Cinnamon
- ¼ teaspoon kosher salt
Coconut Syrup
- 1 can cream of coconut
- 1 can sweetened condensed milk
- 1 ½ cups crema (360 mL)
Funnel Cake
- 2 qt vegetable oil (1.8 kg), for frying
- 2 ½ cups all purpose flour (310 g)
- ¼ cup granulated sugar (50 g)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 can full fat coconut milk
- 3 large eggs
Toppings
- toasted coconut flake
- coconut sugar
Preparation
- Roasted the plantains: Preheat the oven to 375°F (190°C).
- In a glass 9 x 13-inch baking dish, toss the plantains with the coconut sugar, cinnamon, and salt until well coated.
- Roast until the plantains are tender, but not mushy, about 30 minutes.
- Make coconut syrup: In a blender, combine the coconut cream, sweetened condensed milk, and crema. Blend until smooth. Refrigerate until ready to serve.
- Make the funnel cake: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until the temperature reaches 350°F (180°C).
- In a large bowl, whisk together the flour, sugar, baking powder, salt, coconut milk, and eggs until thick and creamy.
- Pour the batter into a large squeeze bottle or gallon-size zip-top bag with the corner cut off.
- Squeeze the batter into the hot oil in a circular motion to create multiple layers. Fry until golden brown on one side, about 2 minutes, then flip and continue frying until golden brown on the other side, about 2 minutes more.
- Top the funnel cake with toasted coconut flakes, coconut sugar, the roasted plantains, and coconut syrup. Serve immediately.
- Enjoy!
- Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.
