Jhanis Vincentte 12:55 AM
One of my favorite desserts is minatamis na saging. There's something about this sweet Pinoy dessert that makes me feel at home. It may be the sweet tender plantains or the thick coconut stew but it is such a comfort food for me.
It reminds me of high school days. I would save my daily allowance by skipping snacks at school so I could go to everybody's favorite carenderia strip in Iligan which we called "turunan sa Ilaya" after class dismissal. The place served the best minatamis na saging back in the days. It has been a while since I ate there and I sure miss the place.
Now, whenever I feel like eating minatamis na saging, I simply make it at home. Some would make this without the coconut milk and cream but it just doesn't seem satisfying. For me, anyways.
Also, I always look for over ripe plantains because they are sweeter and since they are already tender, it lessens the cooking time.
Ready to get cooking?
- 8-10 ripe plantains, sliced
- a cup of brown sugar
- 2 cups of coconut milk (2nd extraction)
- 1 tsp vanilla extract
- 1 cup of coconut cream (kakang gata)
- Place sliced plantains and coconut mik in a pot and cook for 10-15 minutes over low fire or until plantains are cooked and tender
- Add vanilla extract
- Add coconut milk and simmer for about 2 minutes
- Remove from heat and serve!
- If you want it chilled, let it sit until it's no longer hot before popping it in the fridge
That's it! Easy peasy, wasn't it?