Pina Colada

Ingredients
- 1 can (12 fl. oz.) evaporated milk
- 1 can (14 oz.) coconut cream
- 1 cup pineapple juice
- 5 cups ice cubes
- pineapple wedges,
- maraschino cherries

Directions
Preheat the oven to 400F. Make a slit in each plantain and place them on a cookie sheet. Bake for 40 minutes.

Melt the butter in a saucepan and add the vinegar and sugar to it. Peel the plantains and arrange them on a platter. Drizzle with the butter mixture and garnish with cinnamon.

Per serving: Calories: 160 | Total fat: 14g | Cholesterol: 10mg | Sodium: 30mg | Fiber: 0g | Total Carbohydrate: 8g | Protein: 3g

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