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Combine the mashed plantain with the 3 tablespoons of flour. The mixture will be quite moist, so use a spoon to help form it into mini balls. Drizzle oil on a baking sheet to prevent sticking as they caramelize, then bake for about 20-25 minutes. While baking, the recipe notes that frying is an option, though untested; if you fry, dab off any excess oil.
Meanwhile, in a separate pot, melt the 2 tablespoons of butter over very low heat. Stir in the 3 1/2 tablespoons of sugar, 1 teaspoon of vanilla, 4 tablespoons of coconut milk, and 4 tablespoons of water. Keep this mixture on very low heat, stirring occasionally. If you're using a candy thermometer, the toffee is ready at 240°F; otherwise, look for it to turn a light caramel brown.
Once the plantain balls are baked and the toffee is ready, dip each ball into the warm toffee, swirling to coat it thoroughly. Place them on a plate to cool, and while they're still warm, sprinkle with your desired toppings, such as the 1 tablespoon of coconut flakes.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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