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Edited by 1love4ever - 3/29/14 at 12:25am
post #2 of 11

I don't know that I would consider them based on what is better than the other.  They are both coconut but very different products with different applications.  I can cook with coconut oil but coconut butter is a "butter" in the same sense as peanut butter.  I have read you can replace about 50% of your the fat in baking with coconut butter.  Not sure this is helpful....They are just different products.

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Edited by 1love4ever - 3/29/14 at 12:26am
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Edited by 1love4ever - 3/29/14 at 12:26am
post #5 of 11

Coconut butter is awesome in hot applesauce!

post #6 of 11

Coconut butter melted on bananas fried in coconut oil with cinnamon = amazing!

post #7 of 11
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Edited by 1love4ever - 3/29/14 at 12:27am
post #8 of 11

 

Quote:
Originally Posted by crimsonandclover View Post

Coconut butter melted on bananas fried in coconut oil with cinnamon = amazing!



Yeah...that sounds amazing.  Doing with plantains this evening.

post #9 of 11
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Can you tell me about plantains vs bananas?  I've always wondered about them...

post #10 of 11
Quote:
Originally Posted by 1love4ever View Post

Can you tell me about plantains vs bananas?  I've always wondered about them...



Well, they are related, obviously.  But a plantain is eaten in a variety of manners, typically where you might find a potato on a US table, although it has a different flavor.  The greener the plantain, the starchier it is, the blacker the plantain, the sweeter it is... a yellow plantain is fairly balanced between sweet and starch.  Plantains need to be cooked - you can peel a green/yellow plantain, cut it into chunks, boil it and treat it just like a potato.  Mash it, put it in soups, whatever.  A more yellow/black plantain is softer and sweeter.  Not usually good for soups, but I do still like them mashed (with garlic and bacon for mofongo).  Or you can slice them and pan/shallow fry them for a sweeter side dish (served with sour cream).  Because of it's natural sweetness, you can use a black plantain much like you would a banana in baked dishes.  But because of the starchiness they hold their structure better than a banana.  So you can slice a plantain in half longwise, drizzle it with honey and nuts, add a bit of butter and roast it until it's soft, and it will still have some texture to it.  Do the same thing to a banana, and it's liable to be so much mush that you're just going to need a spoon.  When I have too many plantains, I either make a big batch of mofongo or I make a dessert out of them - plantain, honey, heavy cream, nuts, cover with foil and bake until tender.  It's not super sweet, but it's very satisfying. 

 

post #11 of 11

Yes to everything Cristeen said.  We don't do sugar at all, so I like to have plantains around if I'm desperate for something dessert-y.  I thinly slice yellow-turning-black plantain and pan-fry it in coconut oil, then sprinkle with cinnamon.  Like a less sweet version of bananas foster.  But I'm now inspired to make mofongo!

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