Toasted Coconut Grilled Fruit Skewers Recipes

Steps:

• Preheat an outdoor grill for medium heat and place a large sheet of foil onto the grate.
• Melt the margarine and honey together in a small saucepan over medium heat. Reduce heat to low and cook gently, stirring occasionally, until slightly thickened, about 5 minutes. Do not let the sauce boil.
• Thread a peach quarter, a plum quarter, a banana piece, and a strawberry onto each skewer. Place the skewers onto the foil on the preheated grill; spoon margarine-honey mixture over each skewer.
• Grill until the fruit is softened and the sauce has thickened and cooked onto the fruit, about 5 minutes. Flip the skewers, spoon more margarine-honey sauce over each, and grill for about 5 more minutes on the other side.

Steps:

• Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
• In small bowl whisk together curry paste and coconut milk. Set aside.
• Thread one shrimp and one pineapple chunk on to each skewer. Baste with curry sauce. Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce.

Steps:

• Thread 6 brioche cubes onto each skewer, leaving 1/4 inch of space between cubes; leave out overnight to dry.
• Prepare a grill for medium-high heat. Whisk together the buttermilk, eggs, butter, sugar, cinnamon and 1/2 teaspoon salt in a baking dish; soak the skewers in the mixture for 5 minutes, turning as needed.
• Spray a large piece of foil with cooking spray and place it on one side of the grill grate. Lay the skewers on the foil, leaving about an inch of space between them. Grill, covered, turning occasionally, until golden, 5 to 8 minutes.
• Meanwhile, brush the bananas with oil and place cut-sides down on the other side of the grill grate (not on the foil). Cook, turning as needed, until golden and covered in grill marks, 3 to 5 minutes. Serve the skewers and bananas drizzled with honey.

Steps:

• TO MAKE THE CARAMEL SAUCE:.
• Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves.
• Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
• Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added).
• Watch your hands!
• Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.
• Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
• TO TOAST THE COCONUT:.
• Preheat the broiler to low heat.
• Sprinkle the coconut evenly over a baking sheet.
• Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.
• Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly.
• Transfer the toasted coconut to a plate.
• TO COOK THE PINEAPPLE SKEWERS:.
• Thread 1 piece of pineapple on the end of each skewer, making 20 skewers (if using wooden skewers ~ soak for 30 before because if not they will catch on fire).
• Heat a cast iron grill pan over medium to high heat until it is very hot.
• Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear.
• Remove the pineapple skewers from the pan and place them on a serving platter.
• Serve the pineapple skewers with the caramel sauce and toasted coconut alongside.
• The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.
• Enjoy this romantic dessert!

Steps:

• Thread fruit alternately onto metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat until fruit is heated through, about 6 minutes, turning often. Brush with honey or corn syrup during the last minute of grilling time.