Sweet Plantains with Rum Infused Whipped Cream

This is an easy, island-inspired dessert.  The starchiness of the plantains mixed with brown sugar and rum make this a perfect conclusion to any summer meal.  My favorite pairing to this is to use this as the grand finale to my Island Time Sunday BBQ Dinner.
Ingredients - 2 servings:

1 1/2 cups of heavy cream or whipping cream

2 tbsp. truvia (or preferred sugar or sugar substitute)

1/2 cup dark rum

1 ripe plantains

2 tbsp. coconut oil

1/2 tsp. vanilla extract

2 1/2 tbsp. unsalted butter

2 tsp cinnamon

3 tbsp brown sugar

1. To peel the plantain, cut off both ends and discard.  Make a "starter" slit into the skin (make a few if needed), and peel similarly to a banana.
2. Cut plantain in desired sized pieces.
3. Heat the coconut oil in a large pan over low-medium heat.
4. Fry plantains in a single layer, until golden then turn over with a spatula.
   
5. Sprinkle plantain pieces with 1/2 tsp. of cinnamon and 1/2 tbsp of brown sugar.
6. Reduce the heat to low; stir in 1/2 tbsp of butter to with the plantain pieces to finish of the blending of flavors over the heat.
7. Remove from heat, lay on a paper towel.  
8. While plantains cool, in the same pan add remaining butter and brown sugar over a low heat until sugar dissolves* stirring frequently.
9. Add in 4 tbsp. dark rum and vanilla extract and simmer until flavors are well mixed.
10. In a mixing bowl, whip the cream until soft peaks begin to form.
11. Add in 1 tbsp. of truvia, and whip until stiff peaks form.
12. Gently fold in remaining rum.
13. Drizzle rum sauce over plantains, and dollop rum whipped cream over the plantains, sprinkle with cinnamon (optional)
14. Serve immediately...Enjoy!!

*Tip: If your brown sugar has hardened, soak it in rum to dissolve before adding into the sauce.

1.