Grilled Fruit with Coconut Sauce

[Guest guest]

Grilled Fruit with Coconut Sauce

 

Sauce:

1 13 1/2 ounce can coconut milk

1/4 cup granulated sugar

1/4 teaspoon kosher salt

 

Grilled fruit:

2 large firm but ripe bananas, peeled and halved lengthwise

2 large ripe mangos, peeled and sliced

1 small ripe pineapple

 

Sauce: Gently open the coconut milk and transfer the creamy top half into a

measuring cup; you should have 1 cup. If you don’t, add enough of the clear

juice from the bottom of the can to equal 1 cup. (Discard the remaining juice or

save it for another use.) In a small saucepan, combine the coconut cream, sugar,

and salt. Heat over low to medium until the sugar and salt dissolve; don’t let

it boil or the coconut cream will curdle. Simmer to thicken, stirring

frequently, about 10 minutes. Chill the sauce (it will thicken further as it

cools) and let it come to room temperature before serving.

Grill the fruit: Heat a grill to medium. Peel and core the pineapple; slice it

into rings or cut it into chunks and thread the chunks onto skewers. Grill the

fruit just enough to soften it, about 2 minutes per side. Drizzle with the

coconut sauce and serve.

 

 

 

Be smarter than spam. See how smart SpamGuard is at giving junk email the boot

with the All-new Mail