The first time I tried a plantain was a few years ago. I was walking through the supermarket and saw these giant banana looking things that I thought would taste super tropical and amazing. They tasted horrible. I didn’t realize until just recently that you need to cook plantains and they need to be ripe (basically black) in order for them to taste amazing. I have been seeing more and more plantain recipes pop up on pinterest and all over my social media, so I decided to create a recipe of my own. What I came up with was fried plantains with kaffir lime coconut rice and beans :).
When fried, plantains taste like a very sweet and tropical tasting potato. It may sound a bit weird, but I guarantee you will be amazed at the taste if you try them! I chose to fry them in coconut oil to give a lighter taste and to compliment the flavors in the coconut rice. You need to make sure that your plantain is ripe as well, meaning it is basically all black with only some yellow in order for the sweet flavors to come out during cooking. And finally, the longer you fry the plantains, the sweeter in taste they will become! I like to fry mine a little in between.
I came up with the idea of kaffir lime coconut rice and beans by thinking of a way to combine tropical flavors with a staple ingredients. I have used kaffir lime leaves in thai recipes before, and I thought that the sweet citrusy taste of the kaffir lime leaves would pair interestingly well with coconut. To make this I just simply cooked the rice in coconut milk instead of water and added a tablespoon of kaffir lime leaves while the rice was cooking. The addition of black beans gives extra texture, taste, and allows for this meal to have a complete protein. Overall I think that this may be one of my favorite discoveries for a rice recipe!
The sweet flavors of the plantains combine so well with the kaffir lime coconut rice and beans that you will keep coming back for more! So follow along below as a I outline each step to making this dish, and find the full recipe and ingredients detailed at the end of this post! Happy cooking 🙂
First start by making the kaffir lime coconut rice and beans. You will need coconut milk (use light for fewer calories and less fat content), kaffir lime leaves, and rice. Feel free to change the amount of rice you use based on how many people you are serving or how hungry you are! Just make sure to always use a 1:2 ratio of rice to liquid when cooking the rice.
Start by combining the coconut milk, kaffir lime leaves, and rice over high heat.
Bring to a boil then reduce the heat to low and cover the pot. You will cook this for 20 minutes. Don’t uncover the pot during this time or the rice will not cook correctly! This is the secret to perfect rice :).
After the rice has finished cooking, add in the black beans. Feel free to adjust how much you add. I added in half a cup of beans.
As the rice is cooking, you can prepare the sauce for the plantains. To make the sauce, you will need flour (any type will do but I use rice flour), coconut sugar, coconut flakes, and coconut milk. Just put all the ingredients together in a bowl and stir to combine!
Peel and cut the plantain into circular slices. Then toss in the sauce!
Fill a frying pan with a thin layer of coconut oil and fry each plantain slice for about 2-3 minutes on each side or until they are golden brown! The longer you fry them, the sweeter they will be.
Serve the fried plantains over the kaffir lime coconut rice and beans and enjoy this sweet and savory dish! 🙂
You can also watch my how to recipe video to make this dish step by step with me!
Fried Plantains with Kaffir Lime Coconut Rice and Beans
Kaffir Lime Coconut Rice and Beans
- 1 cup coconut milk (use lite coconut milk for a lower fat option)
- 1 TBSP kaffir lime leaves
- 1/2 cup white rice
- 1/2 cup black beans
- 1 ripe plantain sliced
- 1/4 cup coconut sugar
- 1/4 cup coconut flakes
- 1/4 cup rice flour
- 1/4 cup coconut milk
- coconut oil
Kaffir Lime Coconut Rice and Beans
In a medium sized pot, combine coconut milk, kaffir lime leaves, and rice.
Bring to a boil.
Lower heat to a simmer and cover the pot.
Cook rice for 20 minutes.
Fluff rice with a fork and then stir in the black beans.
In a small bowl, combine coconut sugar, coconut flakes, rice flour, and coconut milk. Mix well.
Toss the plantain slices in the sauce.
In a frying pan, cover the bottom of the pan with a thin layer of coconut oil.
Heat the oil over med-high heat.
When oil is hot, fry the plantain slices for 2-3 minutes on each side, or until golden brown and crispy. The longer you fry the plantains the sweeter the flavor will be.
To serve, top a serving of rice with pieces of fried plantain and enjoy 🙂