Serve on your favorite ice cream. Served 8-10. Prep time 5 min. Cook time 15 min.

• 1/2 cup brown sugar
• 1/2 cup water
• 3 ripe plantains
• 2 TBS coconut oil
• 1 stick butter

1. Peel and cut plantains into rounds, about 1/4 inch thick.
2. In a small sauce pan, add 1/2 cup brown sugar and 1/2 cup water. Bring to a simmer for 5-10 minutes.
3. Test by dipping a spoon in the liquid, and if it coats the back of the spoon you have the perfect syrup mixture. Remove from heat and set aside.
4. In a medium saute pan, on medium heat, add coconut oil. After one minute, add plantains and pan-fry for 3 minutes.
5. Flip the plantains and cook for another 3 minutes.
6. Remove plantains once cooked.
7. In the same saute pan, add butter. Melt butter until it starts to brown, then add the rum and let stand for 1 minute.
8. Add the plantains back in the saute pan with the simple brown sugar syrup.
9. Enjoy over your favorite Ice Cream.  Plain, classic vanilla is my favorite.