Coconut caramel sauce
½ cup sugar
1 cup unsweetened, heavy coconut cream
1 pineapple, peeled, cored, cut into cubes
1 tbsp unsalted butter, melted
Garnishes:2/3 cup sweetened, shredded coconut
Directions to make the coconut caramel sauce:
On medium heat in a small saucepan, stir the sugar and two tablespoons of water together. Simmer and swirl around in pan until golden brown. About 8 minutes. Then add coconut cream and stir until sauce thickens. About 5 minutes. Remove the sauce from the heat and pour it into a serving bowl.
Directions to prepare the pineapple skewers and toasted coconut garnish:
Sprinkle the coconut on a baking sheet. Heat in oven on broil for a minute or two until toasted. Take off of pan and allow to cool on plate.
Cut and core pineapple into large chunks. Then skewer pineapple. Heat grill pan on medium-high heat then brush with melted butter. Grill pineapple a few minutes on each side until you get grill marks.
To serve place grilled pineapple skewers on plate, drizzle with caramel sauce and garnish with toasted coconut.
Source: Everyday with Rachael Ray Magazine, The Chew and Cosmopolitan Australia website
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