Cut the ends off the plantain, and score the length of the skin lightly so you don't pierce through the flesh.

Peel the plantain and cut it into 1/4 - 1/2 inch thick slices.

Pour coconut flakes into a bowl, and coat both sides of the plantain slices by pressing them into the coconut.

Heat coconut oil in a skillet over medium high heat.

Once the oil is heated, fry the coated plantain slices in the skillet in a single layer. Flatten them down slightly with a spatula and cook them for 1 minute on each side.

Sprinkle with more coconut flakes and serve immediately.