Peel plantains and cut diagonally into ½ inch thick slices. Place on a plate in a single layer.

Sprinkle sliced plantain with half of the ground cinnamon and shredded coconut. Gently pat and press coconut into plantains.

Heat 1 teaspoon coconut oil in a large non-stick fry pan over medium heat. Transfer plantains to the pan in a single layer with the ground cinnamon and coconut side down.

Sprinkle remaining ground cinnamon and shredded coconut onto plantains.

After about 3 to 4 minutes, flip plantains in the pan. Add remaining coconut oil and continue to pan fry until plantains are cooked through and caramelized.

Remove and serve immediately.