Grilled Fruit with Coconut Sauce
Serves four to six.
Yields about 1 cup sauce.
Bananas, mangos, and pineapples are delicious grilled, and you can grill the fruit while the coals are dying down. The sauce can easily be made a day ahead. Unsweetened coconut cream can be hard to find, so I’m calling for spooning off the creamy top part of a can of coconut milk. Just take care not to shake the can before you open it.
For the sauce:
1 can (13-1/2 oz.) coconut milk
1/4 cup granulated sugar
1/4 tsp. kosher salt
For the grilled fruit:
2 large firm but ripe bananas, peeled and halved lengthwise
2 large ripe mangos, peeled and sliced
1 small ripe pineapple
Make the 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.
nutrition information (per serving):
for coconut sauce only, based on six servings;
Photo: Amy Albert