Breakfast

Roasted Plantain & Charred Pineapple Custard with Crispy Coconut Tuile

Name: Roasted Plantain & Charred Pineapple Custard with Crispy Coconut Tuile
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: 2 servings
Ingredients: 2 ripe plantains (yellow-black stage); ½ fresh pineapple, cut into spears; 5 egg yolks; ½ cup whole milk; ½ cup heavy cream; 3 tablespoons dark rum; 1 vanilla bean, split and scraped; 2 tablespoons unsalted butter; 2 tablespoons coconut oil; ½ cup unsweetened coconut flakes; 3 tablespoons honey; 1 tablespoon muscovado sugar; ¼ teaspoon sea salt; Zest of 1 lime

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.

1259cal per 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