Orange Coconut Plantain Bites (AIP)

1. Toast plain, shredded, organic coconut in oven on cookie sheet for 5-8 minutes at 350 degrees.
2. Score plantains with knife longways so you can easily pull off the skins. Slice in 1/2 inch slices.
3. In a skillet (I used cast iron), melt 2 tablespoons of coconut oil. Saute the plantain slices on medium-high heat for 10 minutes on each side. They should get nice and brown and soft but not burn. Turn down heat if they seem like they are burning.
4. After they are soft and brown, remove from heat and set aside.
5. In a small saucepan, combine pinch salt, coconut manna and 1 tablespoon of coconut oil and melt on low heat- watch because coconut manna can burn if the heat is too high or you leave it unattended.
6. When it is melted, add orange zest, stir in completely and remove from heat.
7. In a bowl, add plantains and pour coconut manna over the slices. Use a spoon to coat the slices. Mine get about 50% coated and I have to use a spoon to make sure each piece is properly coated. You want each piece to have a bit of coating so the dried coconut will stick to each piece.
8. As each piece of plantain gets coated with the manna, dredge through the toasted coconut. I use my fingers to make sure each piece is generously coated with toasted coconut. Place each piece on a plate as you finish.
9. Store pieces in an airtight container in fridge. Will keep for 3 days.