Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

On prepared baking sheet place coconut and toast for 5 to 8 minutes, or until slightly browned.

Remove from heat and set aside.

In a large skillet over medium-high heat, heat 2 tablespoons coconut oil, add plantain slices and cook for 8 to 10 minutes per side, or until lightly browned and slightly softened. Remove from skillet, place on a paper towel lined plate, set aside and keep warm.

In a small pot on medium-low heat, add next 3 ingredients (sea salt through orange zest), along with the remaining coconut oil and cook for 3 to 5 minutes, or until well combined.

In a large bowl, add cooked plantains and pour coconut butter mixture on top. Toss to coat evenly, add toasted coconut and toss again to coat evenly. Serve immediately.