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Sweet Plantain Baskets

A delicious dessert based on one of the most humble and tasty fruits in America.

Plantain Baskets

— Photo: Marisa Zanganeh

En español

Yields 4 baskets


  • 2 very ripe plantains (skin has turned almost black), cut into ½-inch rounds
  • 1 tablespoon margarine
  • 1 tablespoon brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 large eggs
  • 4 ounces cream
  • ¼ teaspoon vanilla
  • 1 teaspoon powdered sugar
  • 8 ounces amaretto cookies, crumbled, plus additional cookie crumbles for garnishing
  • 2 teaspoons butter, room temperature
  • Cooking spray

See also: Recipes from Hispanic cooking expert Denisse Oller.


  1. In medium-size frying pan, mix margarine, sweet plantain rounds, brown sugar and cinnamon. Cook at medium heat for 7–10 minutes or until plantain is soft and golden. Cool to room temperature.

  2. Combine eggs, cream and plantains in a blender and mix well.

  3. Mix cookies and butter in a food processor.

  4. Spray ramekins or ceramic molds with cooking spray. Cover bottom and sides of molds with cookie mixture, and compact with your fingers.

  5. Pour plantain cream mixture on each mold, and bake for 15 minutes at 350°F.  Remove from oven and let rest for 10–15 minutes.

  6. Using an electric mixer, slightly combine the cream and vanilla until it starts to thicken. Reduce speed, add powdered sugar and continue mixing until peaks are formed.

  7. Serve the plantain baskets with a dollop of cream on top and, if preferred, top with cookie crumbles. May be served at room temperature or, preferably, after refrigerating for 2–3 hours.

You may also like: Refreshing drinks.

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