Ripe Plantain Sundae with Vanilla Ice Cream & Caramel

4 Servings
Total Time 20 minutes


For the Cajeta-Rum Sauce

  • 6 oz. prepared Cajeta sauce
  • ½ teaspoon lime juice
  • 2 tablespoons milk
  • 1 teaspoon spiced rum


  • 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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