Source: Executive chef Pepe Lopez, El Torito Mexican restaurants

2 baked plantains
6 tablespoons butter, softened
6 tablespoons brown sugar
6 teaspoon toasted coconut
18 ounces H?gen-Dazs Dulce de Leche ice cream
6 ounces warmed Cajeta Rum Sauce, see recipe
3 ounces or about 1/2 cup Sweet Tortilla Chips, see recipe
1 1/2 ounces or 3 tablespoons whipped cream
6 mint sprigs
Powdered sugar, as needed

Cooks Notes: Baked plantains are often available in Mexican or Latin American markets. Raw plantains can be substituted; just make sure they are completely cooked.

Cut plantains into 1/4-inch slices on an angle. Lightly saut?plantains with butter and brown sugar; do not allow to get too mushy.

Spread plantains over center of plate, sprinkle with 1 teaspoon coconut and top with about 1/2 cup of ice cream. Mound a few Sweet Tortilla Strips over plantains and ice cream. Pipe whipped cream onto left side of ice cream, and garnish with mint. Sprinkle powdered sugar over entire plate. Serve with Cajeta-Rum Sauce

Yield: 6 servings

Cajeta-Rum Sauce
6 fluid ounces Cajeta, see note
1/2 teaspoon lime juice
1 ounce or 2 tablespoons milk
1 teaspoon rum

Cooks Note: Cajeta is a type of Mexican caramel sauce and can be found in most Mexican markets.

Place ingredients in saucepan and heat over low flame, stirring constantly, until hot.

Yield: 6 servings

Sweet Tortilla Strips
3 (6-inch) flour tortillas
2 teaspoons granulated sugar
1/2 teaspoon ground cinnamon

Slice tortillas into 3 x 1/8-inch strips and deep fry until crisp and golden brown, approximately 45 seconds. Drain well and sprinkle with sugar and cinnamon.

Yield: 6 servings