A simple, yet fun and unusual treat you can be creative with! These Roasted Plantain Boats are filled with Greek yogurt, shredded coconut, and pistachios for a satisfyingly sweet and healthy way to end a meal. 
This is a short and {very} sweet recipe post today. I’m writing this in between unpacking my suitcase from my trip to northwest Ohio for a Farm to Fork with the National Turkey Federation and repacking for a visit to southern Oregon! I’ll be sharing more about what I learned on the Turkey Tour very soon on the blog and you can keep up with my Oregon adventures on Instagram (@karmanmeyer).
A few weeks ago, I picked up some unripe plantains haphazardly at the international market. They sat on my dining room table for close to two weeks, slowly changing from green to yellow, and then yellow with brown spots, just like bananas as they ripen. Even when I finally picked them up to use, I had no idea what the final result would be. But sometimes good things happen when there’s no plan 🙂
Be sure the plantains are yellow in color rather than green for this recipe. Green plantains are unripe and work better for tostones. We want sweet, yellow, ripe plantains for this. For easy peeling, cut off one end of the plantain and then remove peel. 
I topped my plantain boat with vanilla Greek yogurt, shredded coconut, and pistachios, but you can add whatever your heart desires! Chocolate chips would be delicious, of course, as well as cinnamon, any kind of nut, nut butter, or seeds. This is a great recipe to get kids involved in the kitchen by having them stuff their own plantain boats, and maybe an opportunity to familiarize them with a new fruit!
What toppings would you try with your roasted plantains?
While I enjoyed my Roasted Plantain Boat for dessert, this could also be a great breakfast option. Roast the plantains ahead of time, then slice open and refrigerate. Once ready to use, you can reheat in the microwave (about 15 seconds) or just fill them and eat chilled!
Roasted Plantain Boats
Ingredients
- 2 ripe plantains peel removed
- 1/2 teaspoon coconut oil
- Toppings:
- 1/4 cup vanilla Greek yogurt
- 1/4 cup shredded coconut
- 2 tablespoons shelled pistachios
Instructions
- 1. Preheat oven to 400°F. Line a baking sheet with parchment paper and place plantains on baking sheet.
- 2. Drizzle coconut oil over each plantain. Place pan in oven and bake for 15 minutes. Remove pan from oven and carefully flip plantains over, then return to oven and bake for 10 minutes.
- 3. Remove pan from oven and allow plantains to cool for 10 minutes. Set plantains up so you can easily cut them open down the middle (do not cut all the way through the plantain). Gently spread the plantain open so you can stuff the inside with the toppings.
Nutrition
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