Toss whole raw unpeeled plantains in the slow cooker and 4 additional pantry staples to get a sweet so incredible your friends will be begging for more!

This 5-ingredient slow cooker dessert leans into Earth Day simplicity: whole raw unpeeled plantains go straight into the pot with just four pantry staples to transform into a caramel-scented, spoonable treat. The method is inspired by Latin American and Caribbean traditions of roasting plantains in their skins, which protects the fruit while it slowly steams and concentrates its natural sweetness. Here, the slow cooker does the work, creating a silky, custard-like plantain you can scoop right from the peel and drizzle with its own spiced coconut caramel sauce.

Serve the warm plantains right in their peels, split open and spooned into shallow bowls, then ladled with the coconut caramel from the bottom of the slow cooker. They’re lovely on their own, but especially good with a scoop of vanilla or coconut ice cream, a dollop of Greek yogurt, or a drizzle of extra honey or maple syrup. For a more composed dessert, tuck a plantain half over a bed of granola or toasted nuts for crunch, or pair with hot coffee or strong black tea to balance the sweetness.

Servings: 4

4 whole raw unpeeled plantains (yellow with some black spots, about 2 pounds total)

Inspect and rinse the plantains: Choose firm yellow plantains with a few black spots; they should feel slightly soft when pressed but not mushy. Rinse the whole unpeeled plantains under cool running water and gently scrub off any visible dirt. Pat them dry with a clean towel. Do not peel.

Score the peels for steam release: Using a small sharp knife, make one shallow lengthwise slit through the peel of each plantain, from tip to tip, cutting just deep enough to reach the flesh in a few spots. This allows steam to escape and the flavored liquid to seep in while the plantains cook, but keeps the peel mostly intact so the fruit can gently steam inside.

Arrange plantains in the slow cooker: Lay the whole raw unpeeled plantains in a single layer on the bottom of a 4- to 6-quart slow cooker. It’s fine if they curve and overlap slightly, but try to keep them mostly in one layer so they cook evenly. The peels should be facing up, with the scored side exposed.

Mix the coconut caramel base: In a small bowl or measuring cup, whisk together the coconut milk, brown sugar, honey or maple syrup, ground cinnamon, and a pinch of salt if using. Whisk until the sugar is mostly dissolved and the mixture looks smooth and mocha-colored from the cinnamon.

Pour the mixture over the plantains: Slowly pour the coconut milk mixture over and around the plantains in the slow cooker. Some of the liquid will pool at the bottom and some will coat the peels; that’s what you want. Gently nudge the plantains so they all make contact with the liquid on the bottom of the pot.

Cook on low until very tender: Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or until the plantains are very soft when pressed with tongs and the peels have turned deep brown to nearly black. The coconut mixture will thicken and darken into a loose caramel sauce around the plantains.

Rest and handle with care: Turn off the slow cooker and let the plantains rest, covered, for about 10 minutes to cool slightly and allow the caramel to settle. Use tongs to carefully lift each hot plantain from the slow cooker onto a plate or cutting board; the peels and the caramel will be very hot, so avoid handling with bare hands.

Split and serve: To serve, place each whole plantain on a serving plate. Use a knife to fully split the peel along the scored line, then gently pull the peel open to expose the soft plantain inside. Use a spoon to loosen the plantain from the peel and fan it open slightly. Spoon several tablespoons of the warm coconut caramel sauce from the slow cooker over each plantain. Serve warm, with optional ice cream, yogurt, or nuts if desired.

For a lighter dessert, swap full-fat coconut milk for light coconut milk; the sauce will be thinner but still flavorful. For extra warmth, add 1/4 teaspoon ground nutmeg or ginger along with the cinnamon, or drop in a whole cinnamon stick and remove it before serving. If you enjoy a bit of contrast, stir 1 teaspoon vanilla extract into the sauce after cooking, or sprinkle the finished plantains with toasted coconut flakes, chopped pecans, or peanuts for crunch. For an Earth Day-friendly twist, look for fair-trade sugar and honey or maple syrup, and consider using very ripe plantains that might otherwise be discarded; the more blackened the peel (while still firm inside), the sweeter the final dessert. To keep it vegan, use maple syrup instead of honey and serve with dairy-free yogurt or ice cream. Food safety tips: Always wash the unpeeled plantains before cooking to remove surface dirt and any residues, since the peels will be in direct contact with the cooking liquid. Use a sharp knife and cut away from your body when scoring the peels to avoid slipping on the curved surface. Because the slow cooker and caramel get very hot, use tongs and oven mitts when lifting the plantains from the pot, and allow them to cool slightly before handling or serving, especially to children. Refrigerate leftovers in a covered container within 2 hours of cooking and reheat gently in the microwave or on the stovetop until steaming hot.