Roasted Plantains With Cajeta (Goat Milk Caramel) and Nuts

“Use very dark ripe plantains for this yummy dessert. This is also good with peaches or nectarines (peel, halve and core; increase temp. to 500, sprinkle with a little sugar and roast about 20 minutes). Use 100% goat's milk cajeta if you can find it (try Mexican markets; around here the carnicerias have a pretty good selection of goods).”

Ingredients Nutrition

  • 4 medium plantains, very ripe
  • 12 cup cajeta mexican caramel sauce
  • 12 cup chopped pecans or 12 cup walnuts or 12 cup almonds
  • 12 cup shredded coconut (optional)


  1. Preheat oven to 450. Cut the ends off each plantain and make a shallow cut through the skin on the inner curved side. Roast on a baking sheet about 20 minutes. They should be softened completely.
  2. Meanwhile, toast the nuts and coconut (if using) in a dry skillet until lightly browned and fragrant.
  3. Warm the cajeta in a small saucepan over low heat or in the microwave.
  4. When the plantains are finished roasting, remove from oven and let cool slightly. Peel and slice, drizzle with cajeta, sprinkle with nuts/coconut, and dig in!

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