1 ripe plantain
Coconut Palm Sugar Syrup
5 tablespoons coconut palm sugar
1 small cinnamon stick
1 teaspoon of grated ginger
2 tablespoons water
Wash the plantain and cut off the head and tail portion. Slice the plantain into 1 ½ inch pieces.
Place them in a steamer lined with a banana leaf and cook for about 12- 15 minutes.
Remove from the steamer and let them cool.
In a pot, place the coconut palm sugar, cinnamon, ginger and water.
Bring to a boil, lower the heat and continue cooking for about 5 minutes until the syrup thickens.
Remove the skin from the steamed banana. Place it on a serving plate and drizzle the syrup over and enjoy. Garnish with berries and fresh coconut.
Notes: syrup can also be made from kittul jaggery shavings (from the kittul palm in Sri Lanka) or Masarang Arena Forest Sugar from Indonesia. These are low GI sugars. Excess syrup can be refrigerated for later use.