Grilled sugar bananas with coconut caramel sauce


  • Serves 6 - 8 people

  • 12 very ripe sugar bananas
  • For brushing: grapeseed oil
  • To serve: toasted coconut flakes, crushed peanuts and lime wedges
  • Coconut caramel sauce
  • 100 gm light palm sugar
  • 300 ml coconut milk
  • 20 gm butter
  • Juice of ½ lime
01   Preheat char-grill pan or barbecue to medium heat. For coconut caramel sauce, spread sugar in a large deep-sided frying pan over medium heat and cook, shaking occasionally, until golden and melted (3-4 minutes). Add coconut milk (be careful, hot caramel will spit), stir to combine and cook until thick and syrupy (10-12 minutes). Set aside to cool slightly, then stir in butter and lime juice and set aside.
02   Brush bananas with oil and grill, turning occasionally, until golden and soft (10-15 minutes). Drizzle with coconut caramel sauce, scatter with coconut and peanuts and serve with lime wedges and extra sauce for dipping.
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