Breakfast
Roasted Plantain & Charred Pineapple Custard with Crispy Coconut Tuile
Ripe plantains are halved lengthwise and pan-roasted until deep mahogany, then filled with a delicate vanilla-rum custard infused with just-charred pineapple. Crispy coconut tuile shards and a drizzle of burnt honey finish this plate—breakfast that tastes like a refined Caribbean morning.
1259calper serving
16gprotein
134gcarbs
76gfat
25min prep 55min cook 2serves
✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this
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