Mexican plantains with vanilla cream: Postre de platanos con vainilla

articles Food & Cuisine Recipes

Karen Hursh Graber

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
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