Carmelized Bananas

~ Mary ~

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An easy simple treat to throw on the grill after dinner.  The coconut milk really has a lot of flavor when reduced!  You can make the sauce up quite a bit in advance and have the kids skewer the bananas right before grilling.

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I used apple bananas if you use larger bananas Steve Raichlen advises to partially flatten them half-way through grilling for more even cooking.  I advise to definently use two skewers or you’ll have a dickens of a time flipping them over.

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we were pretty prolific last year: Greek Marinated Spatchcock Chicken, Rustic Crustless Quiche,  Shrimp Cake Stacks

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Carmelized Bananas

from Planet Barbecue!

In a saucepan over medium heat combine:

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1/4 – 1/2 Cup Brown Sugar

1-14ounce Can Coconut Milk – unsweetened

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Bring to a boil whisking to dissolve sugar.  Simmer until it gets thick and golden in color.

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Cool, can be made a day in advance, just bring it to room temp before using.

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Skewer your bananas.

Grill over medium-high heat on an oiled grate with a double layer of foil to protect skewers – as seen in the photos.

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Grill 1-3 minutes on each side then dip or brush on the sauce.  Return to grill and continue to cook until they get dark and sizzle.

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Serve on platter drizzled with more sauce.