Ripe Plantain Sundae with Vanilla Ice Cream & Caramel
Ingredients
- 24 ea. BIG BANANA Ripe Plantain Slices
- 6 oz. Prepared Cajeta-Rum Caramel Sauce warmed
- 16 oz. Vanilla Ice Cream
- ¼ cup Toasted Shaved Coconut
- 4 Sprigs of mint for garnish
- 23 ea. BIG BANANA Sweet Plantain Slices
- 6 tablespoons butter softened
- 6 tablespoons brown sugar
For the Cajeta-Rum Sauce
- 6 oz. prepared Cajeta sauce
- ½ teaspoon lime juice
- 2 tablespoons milk
- 1 teaspoon spiced rum
Instructions
- Lightly sauté plantains with butter and brown sugar; do not allow to get too mushy.
- Place 6 plantains per dish, sprinkle with 1 teaspoon coconut and top with about ½ cup of ice cream.
- Top ice cream with Cajeta rum sauce, garnish with mint and serve.
- For the Cajeta-Rum Sauce
- Place ingredients in saucepan and heat over low flame, stirring constantly, until hot
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