1 bunch of Firm but ripe Banana's (1 Banana per serving) or
1lb. firm Mango's or
or one Pineapple cored and sliced or
1lb of what ever stone pit fruit is in season,
Apples, Pears, Nectarines and Apricots all work well.
1 Can of coconut milk, not coconut cream
1-1/2 Cups of brown sugar
1/2 cup of shredded coconut
1 tablespoon of Saigon cinnamon (I like Saigon Cinnamon that is a bit hotter that regular cinnamon.)
1/4 cup of dark rum, more or less to taste.
1/2 -- 1 Teaspoon Ah **** BBQ spice to suit your taste. Dizzy Pig Swamp Venom also works well
Pineapple -- cored and sliced into 1/2 slices or 2" cubes
Banana's -- Peel and slice from stem to stern and then in half
Mango -- Peel and slice into 1/2 slices.
Stone fruit like Peaches and Apricots, cut in half and remove the pit.
Apples and Pears Core and cut in half from stem to stern.
Pour the coconut milk and rum into a large bowl and set aside.
Mix the brown sugar, shredded coconut, cinnamon and seasoning in another large bowl.
Dip the sliced fruit into the coconut milk and then into the glaze and coat the fruit. Place the coated fruit on a tray or cookie sheet.
Make sure the grate is clean so the meat juices don't flavor the fruit and that is coated with with Pam or oil so the fruit doesn't stick. Using tongs place the fruit on the grate sliced side down and grill until the glaze starts to melt, about 5 minutes per side at 350 degrees. Turn once.
If the grill is too hot, the banana's will stick. If this happens, shorten the cooking time on the next batch.
Cut into bite size pieces and use toothpicks for easy party treats.
Serve on pound cake or ice cream with whipped cream for a fancier desert.
For the two of us, I use one tablespoon of brown sugar, skip the shredded coconut and add only a teaspoon of cinnamon. A splash of rum is just about right for a small batch. Two bananas or other fruit is enough for two adults.
Number of Servings: 2 -- 10
Time to Prepare: 15 mins