Grilled Fruit with Coconut Sauce
- 1 can (13-½ oz.) coconut milk
- 2 large firm but ripe bananas, peeled and halved lengthwise
- 1 small ripe pineapple
- ¼ cup granulated sugar
- 2 large ripe mangos, peeled and sliced
- ¼ tsp. kosher salt
Gently open the coconut milk and transfer the creamy top half into a measuring cup; you should have 1 cup. If you don’t, add enough of the clear juice from the bottom of the can to equal 1 cup. (Discard the remaining juice or save it for another use.) In a small saucepan, combine the coconut crea...