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.
Cook Time
1 hr
Total Time
1 hr 20 min
Yield
4 servings
Ingredients
Roasted Plantains
3 very ripe plantains, peeled and sliced on the bias
¼ cup coconut sugar (50 g)
¼ teaspoon McCormick® Ground Cinnamon
¼ teaspoon kosher salt
Coconut Syrup
1 can cream of coconut
1 can sweetened condensed milk
1 ½ cups crema (360 mL)
Funnel Cake
2 qt vegetable oil (1.8 kg), for frying
2 ½ cups all purpose flour (310 g)
¼ cup granulated sugar (50 g)
1 ½ teaspoons baking powder
½ teaspoon kosher salt
1 can full fat coconut milk
3 large eggs
Toppings
toasted coconut flake
coconut sugar
How to Make It
1. Step
Roasted the plantains: Preheat the oven to 375°F (190°C).
2. Step
In a glass 9 x 13-inch baking dish, toss the plantains with the coconut sugar, cinnamon, and salt until well coated.
3. Step
Roast until the plantains are tender, but not mushy, about 30 minutes.
4. Step
Make coconut syrup: In a blender, combine the coconut cream, sweetened condensed milk, and crema. Blend until smooth. Refrigerate until ready to serve.
5. Step
Make the funnel cake: Heat the vegetable oil in a large, high-walled skillet over medium-high heat until the temperature reaches 350°F (180°C).
6. Step
In a large bowl, whisk together the flour, sugar, baking powder, salt, coconut milk, and eggs until thick and creamy.
7. Step
Pour the batter into a large squeeze bottle or gallon-size zip-top bag with the corner cut off.
8. Step
Squeeze the batter into the hot oil in a circular motion to create multiple layers. Fry until golden brown on one side, about 2 minutes, then flip and continue frying until golden brown on the other side, about 2 minutes more.
9. Step
Top the funnel cake with toasted coconut flakes, coconut sugar, the roasted plantains, and coconut syrup. Serve immediately.
