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Mexican plantains with vanilla cream: Postre de platanos con vainilla by Karen Hursh Graber © 2000

This is my own adaptation of a popular Mexican street food, fried plantains topped with sweetened condensed milk. This dressed-up version — plaintains with vanilla cream — uses whipped cream flavored with vanilla and sherry. Plantains should be nearly black when they are ripe enough to use in a sweet dish.


  • 3 large, ripe plantains, sliced in half lengthwise
  • 4 tablespoons unsalted butter
  • 1/3 cup sugar
  • 1 cup whipping cream
  • 1 teaspoon vanilla extract
  • ¼ cup sherry, preferably Tres Coronas or other sweet Mexican sherry

In a large skillet, sauté the plantains in the butter until golden brown on both sides, turning once. Place in a shallow baking dish, sprinkle with 2 tablespoons of the sugar, and keep warm in a low oven.
Whip the cream with the remaining sugar; add vanilla and sherry. Remove the plantains from the oven and serve at once topped with cream. Serves 6.

Link to source articles
El platano macho: The plantain is the banana's big brother
The food of Easter in Mexico: a seasonal celebration of popular cuisine


Published or Updated on: June 1, 2000 by Karen Hursh Graber © 2000
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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