Dairy Free Plantain Brittle

Total time1 hr 5 min

Prep time10 min

Cook time25 min

4.9

(10)

Sweet, caramelized, and satisfyingly crunchy, this plantain brittle is a genuinely exciting treat that skips every drop of dairy without sacrificing any indulgence. Ripe plantains — the kind with plenty of black spots — bring a natural sweetness that pairs beautifully with warm Ceylon cinnamon and a hint of ginger, all bound together with honey and coconut oil. The process is a little hands-on but deeply rewarding: you pan-fry the rounds until deeply golden, coat them in that glossy spiced honey mixture, then press them thin and let the oven do the rest. Coconut oil stands in effortlessly for butter here, giving the brittle its rich, lacquered finish without any of the usual dairy concerns. The hardest part is waiting the full 30 minutes for the pieces to cool and snap properly — but patience pays off with a brittle that's genuinely crisp and snackable. Serve it as a standalone sweet, crumble it over fruit, or just eat it straight off the pan. Either way, it disappears fast.

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Ingredients

6 servings

2 large ripe plantains (yellow with black spots), peeled and cut into ¼-inch rounds
3 tbsp honey
2 tbsp coconut oil
¼ tsp ground ceylon cinnamon
⅛ tsp ground ginger
¼ tsp fine sea salt
½ tsp vanilla powder (optional)

Instructions

1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper and set aside.
2
Heat the coconut oil in a large skillet over medium heat until shimmering. Add the plantain rounds in a single layer and cook for 3–4 minutes per side, until deep golden and caramelized on both faces.

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