Caramelized Plantain Parfait
['6 Tbsp. virgin coconut oil', '4 ripe (spotted) plátanos manzanos or 2 large ripe (black) plantains, peeled, sliced in half lengthwise', 'Kosher salt', '3 cups plain unsweetened coconut milk yogurt or Greek yogurt', '2 ripe mangoes, thinly sliced', 'Toasted nuts', 'seeds', 'and/or unsweetened shredded coconut (for serving)']
Heat oil in a large nonstick skillet over medium-high. Cook plantains, turning once, until deep golden brown, about 3 minutes per side. Transfer to paper towels to drain; season with salt.
Divide yogurt among bowls; top with plantains and mangoes, then nuts, seeds, and/or coconut as desired.
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