Yield: Yields about 1 cup sauce.

Servings: four to six.

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.

Ingredients

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

Nutritional Sample Size for coconut sauce only, based on six servings
Calories (kcal) : 160
Fat Calories (kcal): 120
Fat (g): 14
Saturated Fat (g): 12
Polyunsaturated Fat (g): 0
Monounsaturated Fat (g): 1
Cholesterol (mg): 0
Sodium (mg): 90
Carbohydrates (g): 10
Fiber (g): 1
Protein (g): 1

Preparation

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.

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Reviews (2 reviews)

torahmama | 08/16/2017
This is delicious and I agree with svcook that the coconut sauce is a definite addition. I used pineapple, and peaches.
SVcook | 07/14/2014
So delicious and easy. Grilled fruit on its own is terrific, but this coconut sauce takes it to a different level.

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What We're Cooking Now

Name: Grilled Fruit with Coconut Sauce
Yield: Yields about 1 cup sauce.
Cuisine: American
Ingredients: 1 can (13-1/2 oz.) coconut milk; 1/4 cup granulated sugar; 1/4 tsp. kosher salt; 2 large firm but ripe bananas, peeled and halved lengthwise; 2 large ripe mangos, peeled and sliced; 1 small ripe pineapple