Caramelized Ripe Plantains (Plátanos al Caldero) are often mistaken for dessert — but let me tell you, they’re anything but that. In many Caribbean and Latin households, these sweet, golden plantains are a beloved side dish that brings balance, comfort, and a touch of natural sweetness to any meal.
Ripe plantains transform beautifully when slowly simmered, allowing their sugars to caramelize until glossy and tender. The result is a side that feels indulgent, nostalgic, and deeply satisfying — the perfect contrast to savory mains like stews, grilled proteins, or rice dishes.
When cooked with coconut sugar, the flavor becomes even more irresistible: warm, caramel-like notes layered with that tropical sweetness plantains naturally offer. And the best part? They’re incredibly easy to make.
Table of Contents
- Why You’ll Love This Recipe
- Ingredient Notes
- Plátanos maduros dulces al caldero con canela
- How to make Plátanos maduros dulces al caldero con canela
- Secrets to Success
- Recipe Variations
- Storage Tips
- Recipe FAQs
- Related post
Why You’ll Love This Recipe
You’ll love Plátanos Maduros Dulces al Caldero con Canela because it’s a simple yet indulgent treat where naturally sweet, ripe plantains caramelize to perfection, infused with the warm, aromatic touch of cinnamon. Every bite is soft, luscious, and comforting, making it a perfect dessert, breakfast, or side dish. Easy to prepare and irresistibly fragrant, this dish fills your kitchen with a cozy, tropical sweetness that’s both heartwarming and delicious.
Ingredients Note:
These ingredients aren’t just tasty but also offer amazing benefits for your health too, just like:
- Plantains: High in potassium and fiber for healthy digestion and blood pressure.
- Coconut sugar: Provides minerals that support energy and bone health.
- Vegetable butter: Healthy fats aid hormone, skin, and hair health.
- Cinnamon: Helps regulate blood sugar and metabolism.
- Cloves: Antioxidant and anti-inflammatory, easing menstrual discomfort.
- Peach juice: Vitamins A and C boost immunity and skin health.
Plátanos Maduros dulces al Caldero con Canela
Course: Recipes4
servings35
minutesIngredients
2 very ripe yellow Plantains
¼ cup coconut sugar
2 tablespoons vegetable butter
2 cinnamon sticks
5 cloves
½ peach juice
Directions
- Cut the bananas into quarters. Peel.
- In a skillet over medium heat, melt the vegetable butter. Add the bananas and brown them on all sides, about 8 minutes.
- Add the coconut sugar and mix well until caramelized.
- Add the cinnamon sticks and cloves. Cook for 3 more minutes.
- Finally, add the peach juice, reduce the heat to low, and cook for 20 more minutes, or until the bananas are cooked through and all the liquid has been absorbed.
- Serve and enjoy.
Secrets to Success
- You can substitute pineapple juice for peach juice.
- This carbohydrate is perfect to accompany your protein during holiday parties. Be sure to make it!
Recipe Variations
Here are two delicious varieties of Plátanos maduros dulces al caldero con canela that you can try at home.
1: Caramelized Plantains with Cinnamon and Coconut Yogurt Drizzle – Slice very ripe yellow plantains and cook them in a skillet with 2 tablespoons of vegetable butter, ¼ cup coconut sugar, 2 cinnamon sticks, and 5 cloves until golden and caramelized. Once cooked, remove the cinnamon and cloves, plate the plantains, and generously drizzle with chilled coconut yogurt for a creamy, tangy contrast that balances the sweetness. Finish with a light sprinkle of ground cinnamon on top for extra aroma and serve warm for a comforting dessert or breakfast treat.
2: Spiced Plantain and Peach Coconut Yogurt Parfait – Cook the plantains in the same way, but once caramelized, slice them into smaller pieces and layer them in a glass with ½ cup peach juice-infused coconut yogurt. Add a sprinkle of cinnamon between layers and top with a few toasted coconut flakes for crunch. This creates a visually stunning, creamy, and fruity dessert or snack that’s rich in flavor, naturally sweet, and enhanced by the smoothness of coconut yogurt
Recipe FAQs
- Can I use less sweet plantains? – The recipe works best with very ripe yellow plantains, as they naturally caramelize and provide the signature sweetness; green plantains will be starchy and less sweet.
- Can I substitute coconut sugar? – Yes, brown sugar or maple syrup can be used, but coconut sugar adds a subtle caramel flavor and lower glycemic index.
- Do I have to use cinnamon sticks and cloves? – While optional, cinnamon sticks and cloves enhance the aroma and flavor; ground cinnamon can be used as a shortcut, but cloves add a unique warm spice.
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Enjoyed it!
xo,
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