Ingredients

• 6 Tbsp. virgin coconut oil
• 4 ripe (spotted) plátanos manzanos or 2 large ripe (black) plantains, peeled, sliced in half lengthwise
• Kosher salt
• 3 cups plain unsweetened coconut milk yogurt or Greek yogurt
• 2 ripe mangoes, thinly sliced
• Toasted nuts, seeds, and/or unsweetened shredded coconut (for serving)

Instructions

1. Heat oil in a large nonstick skillet over medium-high. Cook plantains, turning once, until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain; season with salt.
2. Divide yogurt among bowls; top with plantains and mangoes, then nuts, seeds, and/or coconut as desired.