Ingredients
4 black plantains
3 cups canned or frozen coconut milk
2 sticks canela (mexican cinnamon)
2 cups coconut sugar or agave sugar
1 tsp mexican vanilla
Preparation
Peal the maduros and put them in a bowl. Add the coconut milk and then boil them for a few minutes until they are tender. Then put in the canela, coconut sugar/ agave sugar, and mexican vanilla. Keep on boiling it all for five minutes. Next put them in a bowl and cook them in the oven at 350 degrees for 30 minutes until they are browned
