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.
|½ cup||Coconut shreds (Main)|
|½ cup||Brown sugar|
|¼ cup||Coconut cream|
|½||Pineapples, cut into pieces (Main)|
|8||Bamboo skewers, barbecue style, soaked in water|
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- 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.