Grilled banana with coconut caramel sauce
15th November 2016

Grilled banana with coconut caramel sauce

By Guillaume Photography by Kurt

I first came across the idea of cooking desserts on a grill when I was in California a couple of years ago for the launch of one of our grills. To me grilling was always associated with meats, chicken and vegetables, but I had never really considered cooking sweets on the grill: looking back, I was mistaken!

The flavour combination of the grilled bananas, caramel sauce and coconut flakes is absolutely delicious. For me this recipe is a perfect way to start my lazy Sunday as an indulgent breakfast or as a perfect finish simple sweet and delicious finish to a cookout.


Serves 5
  • Grilled Banana
  • 12 ripe bananas
  • Grapeseed oil for brushing
  • Toasted coconut flakes, crushed peanuts and lime wedges to serve
  • Coconut Caramel Sauce
  • 100g light palm sugar
  • 300ml coconut milk
  • 20g butter
  • Juice of ½ lime


      • Grilled Banana
      • 1. Preheat the grill to medium heat
      • 2. Remove the skin from the bananas. Brush bananas with oil and put them on the grill, turning occasionally, until golden and soft (10-15 minutes).
      • 3. Serve the bananas on a plate and drizzle with caramel sauce, scatter with coconut and peanuts and serve with lime wedges and extra sauce for dipping.
      • Coconut Caramel Sauce
      • 1. Spread the sugar in a large pan over medium heat and cook occasionally until golden and melted.
      • 2. Add coconut milk (watch out for the hot caramel spit), stir to combine and cook until thick and syrupy (12 minutes).
      • 3. Set aside slightly, then add on butter and lime and stir the mix.

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