Heat coconut oil in a skillet over medium heat. Add the sliced plantains and cook, turning occasionally, until they are golden brown and tender. Remove from the skillet and set aside.

Cook the bacon slices in the same skillet until crispy. Remove from heat and crumble into pieces.

In each bowl, arrange a portion of the cooked plantains. Top with sliced avocado and crumbled bacon.

Drizzle coconut cream over the plantains and bacon for added richness.

Sprinkle with chopped fresh cilantro.

Add lime wedges on the side for a fresh, tangy addition.