Dairy Free Cinnamon Baked Plantain Slices

Ripe plantains are already nature's candy, and roasting them with coconut oil, honey, and warm Ceylon cinnamon takes that natural sweetness somewhere truly special. The high heat caramelizes the edges until they're deep golden and slightly crisp, while the centers stay soft and almost custardy. Coconut oil steps in as the fat here, so there's no butter, no cream, no dairy of any kind — just clean, plant-based richness that lets the fruit shine. A pinch of sea salt keeps the whole thing from tipping into cloying territory, and the optional ground ginger adds a subtle warmth that makes every bite feel a little more complex. These are the kind of slices you'll find yourself eating straight off the pan before they even make it to a plate. Serve them alongside a savory main, pile them over rice, or just enjoy them as a snack — they're versatile enough to go either way.

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