Pineapple with toasted coconut and coconut caramel
( SERVES 4 )
More people should try barbecued fruit. Using coconut cream in the caramel results in a smooth caramel that goes well with the toasted coconut. Our younger cousins love these skewers — as do the adults. The only problem is you can’t stop at one.
- Heat a fry pan on medium heat and toast the coconut until golden brown. Set aside.
- Melt together the brown sugar and butter in a saucepan. Once combined, add the coconut cream and whisk in to the butter and brown sugar and set aside.
- Turn the barbecue on a high heat. Thread the pineapple on to the skewers and barbecue until starting to brown.
- Remove from the heat. Drizzle over the caramel sauce and sprinkle over the coconut.