Fried sweet plantains were one of my favorite snack foods as a child. (The rum came later!) I borrow the idea from the traditional Bananas Foster recipe, adding my own Caribbean spin. I typically like to serve this with rum raisin ice cream, but here’s a really easy, fun vegan replacement that is equally addictive.

Reprinted with permission from BLACK FOOD: Stories, Art, and Recipes from Across the African Diaspora, edited by Bryant Terry, copyright © 2021. Published by 4 Color Books, an imprint of Ten Speed Press and Penguin Random House.

Makes 6 servings

For the Coco Mango Ice Cream:

2 (10-ounce) bags frozen mangoes, about 4 cups
2 cups chopped overripe frozen bananas
1 (15-ounce) can of Coco Lopez-Real Cream of Coconut
1⁄2 teaspoon kosher salt

For the Plantains Foster:

1 tablespoon coconut butter or coconut oil
1⁄2 cup packed brown sugar
1⁄4 teaspoon cinnamon
2 ripe sweet plantains, sliced on an angle into 1⁄2-inch-thick pieces
1⁄4 cup raisins
1⁄4 cup dark rum
1⁄2 cup sweetened coconut flakes, toasted, for garnish
Sea salt for sprinkling

To make the ice cream:

1.  Prep your ice cream maker insert by placing in the freezer for several hours.

2. Add mangoes, bananas, cream of coconut, and salt to a blender or food processor and pulse until smooth.

3. Transfer the mixture to the cold ice cream maker insert. Cover and return to the freezer for 2 hours. Remove the ice cream from the freezer and let it thaw on the counter for 10 minutes for serving.

To make the Plantains Foster:  

1. Melt the coconut butter in a large nonstick skillet over medium heat. Add the brown sugar and cinnamon and cook, stirring, until the sugar has dissolved, about 2 minutes.

2. Add the plantains and move them around in the pan to evenly coat them with the coconut butter and sugar. Add the raisins.

3. Remove the skillet from the heat briefly and add in the rum. Return the pan to medium heat and cook until the alcohol has evaporated, 5 to 7 minutes. (The alcohol may catch on fire; don’t fret! Just step back and let the fire cook out the alcohol.)

To serve:

1. Scoop some of the ice cream into each of four bowls. Spoon the pan sauce, plantains, and raisins over the ice cream. Garnish with the coconut flakes. Sprinkle with sea salt and serve.