Best-in-show in the dessert category goes to this funnel cake! This twist on a classic fair favorite features a coconut cream based funnel cake topped with roasted sweet plantains and drizzled with coconut syrup.

Quick Info

⏱️ 80 min • 🍽️ 4 servings • ⭐ 64%

Tags

[North American] • [Easy] • [Desserts] • [High-Fiber] • [Difficulty]

Ingredients

• 3 very ripe plantains, peeled and sliced on the bias (about 1½ pounds)
• ¼ cup coconut sugar
• ¼ teaspoon McCormick® ground cinnamon
• ¼ teaspoon kosher salt
• 1 15-ounce can of cream of coconut
• 1 13.23-ounce can of sweetened condensed milk
• 1½ cups crema
• 2 quarts vegetable oil, for frying
• 2½ cups all-purpose flour
• ¼ cup granulated sugar
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt
• 1 13.5-ounce can of full-fat coconut milk
• 3 large eggs
• Toasted coconut flakes
• Coconut sugar

Instructions Preview

1. Roasted the plantains: Preheat the oven to…
2. In a glass 9 x 13-inch baking dish, toss t…
3. Roast until the plantains are tender, but …

…and 7 more steps

---

Recipe by: Tikeyah Whittle, Codii Lopez • From: Tasty