Thai Coconut BananasSteven Raichlen
Other Recipes from Project Fire Episode 313: Raichlen’s Rules: Desserts
- Salt Slab-Grilled Pears with Amaretti and Smoked Whipped Cream
- Grilled Pound Cake with Fresh Berry Salsa and Smoked Whipped Cream
- Dessert Quesadillas
- Smoked Ice Cream with Rum Raisin Sauce
Thai Coconut Bananas
- Advance Prep: The caramel sauce can be prepared up to 24 hours ahead.
- Method: Direct grilling
- Equipment: flat bamboo skewers
For the coconut-caramel sauce:
- 1/2 cup palm sugar or light brown sugar
- 1 cup unsweetened coconut milk
- 8 apple bananas or 4 conventional bananas
Coconut caramel version #1: Make the coconut-caramel sauce. Combine the palm sugar and coconut milk in a heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Briskly simmer the mixture until thick, golden, and very flavorful, about 5 minutes, whisking often. Remove the pan from the heat and let the mixture cool to room temperature. Place the sauce in a deep bowl. The caramel sauce can be prepared ahead.
Coconut caramel version #2: Place the sugar in a heavy pan over medium-high heat. Cook until the sugar melts, turns golden brown, becomes very fragrant, and starts to smoke, 3 to 5 minutes. Swirl the pan so the sugar cooks evenly, but do not stir. Don’t let it burn. As soon as the sugar browns, remove the pan from heat and add the coconut milk. Stand back-the mixture will hiss and sputter like Mount Vesuvius. Return the mixture to the heat and simmer, whisking until the sugar is completely dissolved. Let cool to room temperature. Place the sauce in a deep bowl. The caramel sauce can be prepared ahead.
To finish grilling the bananas: Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate.
Our thanks to the sponsors of Project Fire Season 3:
Steven Raichlen’s Project Fire is a production of Maryland Public Television, Barbacoa, Inc., and Resolution Pictures. © 2021 Barbacoa, Inc. Photos by Chris Bierlein