Currently viewing the tag: "Coconut"

Grilled Glazed Pineapple with Coconut Sorbet

 

Create a tropical dessert by grilling pineapple slices tossed with a mixture of orange marmalade and fresh lime juice. The finishing touch is a scoop of coconut sorbet.

Yield: Makes 4 servings

 

Ingredients:

•  1/3 cup orange marmalade

•  1 tablespoon fresh lime juice

•  1 pineapple

•  1 tablespoon vegetable oil

•  1/8 teaspoon salt

•  Coconut sorbet

•  Chopped fresh mint

 

Preparation:

1.  Whisk together orange marmalade and lime juice in a small microwave-safe bowl. Microwave at HIGH 15 seconds.

2.  Peel and core pineapple, and cut into quarters. Reserve half of pineapple for another use. Halve each of the 2 remaining quarters lengthwise into long spears. Brush with vegetable oil, and toss with marmalade mixture. Sprinkle with salt. Grill pineapple over medium-high heat (400°) for 5 to 7 minutes or until tender, turning occasionally.

3.  Spoon 1 scoop coconut sorbet into each of 4 bowls. Serve with grilled pineapple slices, and sprinkle with mint.

 

Dina Cheney & Carolyn Jung, Coastal Living

FEBRUARY 2010

 

Source: MyRecipes

 

 

 

 

 

Pineapple Satays with Coconut Caramel

 

For a simple 4-ingredient grilled fruit dessert, make a caramel sauce with sugar and coconut milk and brush the sauce on pineapple slices while they’re grilling. Top the pineapple with coconut and serve with the extra sauce.

Yield: Makes 4 servings

Total: 35 Minutes

 

Ingredients:

•  1 ripe pineapple

•  1 cup sugar

•  3/4 cup coconut milk

•  1/4 cup unsweetened shredded coconut, toasted

 

Preparation:

1.  Trim ends from pineapple, then stand it on one end and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half to make 16 thin wedges. Skewer each lengthwise.

2.  In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar; boil, swirling occasionally (do not stir), until just golden and honeylike. Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously).

3.  Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce.

 

Note: Nutritional analysis is per serving.

 

Note:

You will need 16 wooden skewers for this recipe (soak in water 30 minutes).

Tip from Amy Machnak, Recipe Editor: Use big pieces of firm fruit. While the pastry chef at Boulevard in San Francisco, I tried using the grill with different fruits. Early disasters: strawberries (they fell through or stuck to the grates) and cherries (hard to skewer). Some customers complained that my grilled fruit tasted like meat. My solution: choosing denser fruits like peaches, nectarines, and pineapples—the first two cut in half, the third thickly sliced. They were instant winners. Also, I cleaned the grill well to let the fruit flavor shine through. I’m glad I kept at it, because warm grilled fruit is perfect with ice cream in summertime, and it makes use of an already hot barbecue.

 

Sunset

JULY 2008

 

Source: MyRecipe