This is a dessert that is common across Mexico. It's typically served with a combination of crema and sweetened condensed milk. In my version, I skip the condensed milk and sweeten the crema with brown sugar to pick up some of the caramel flavor in the plantains and add orange and cinnamon for extra flavor. I also add toasted seeds for crunch and contrast to the silky texture of the plantains.
Whisk the crema with the sugar, orange zest, orange juice and cinnamon in a medium bowl until smooth, creamy and the sugar has dissolved. Taste and season with a pinch of salt if necessary. Set aside until ready to serve.
Heat a large skillet over medium high and toast pumpkin seeds, tossing frequently, until toasted and dark brown in spots, 1 to 2 minutes. Transfer to a small bowl and set aside.
Add the coconut and sesame seeds to the same skillet and toast, tossing frequently, until the coconut begins to brown and the sesame seeds begin to pop, about 1 minute. Transfer to the small bowl and toss to combine with the pumpkin seeds; set aside until ready to serve.
Reduce the heat to medium, melt the butter and cook the plantains, turning once (a fish spatula works best), until deep golden brown, about 3 minutes per side. Transfer to a plate and season with salt if using unsalted butter.
To serve, spread a thin, even layer of orange crema on each plate. Arrange the caramelized plantains over the crema and top with the toasted seeds and queso fresco.
Platanos manzanos are a stubbier plantain variety that's incredibly sweet. Look for them at markets that specialize in Latin and Caribbean groceries or have a large tropical fruit selection.