Grilled Fruit with Coconut Sauce

Grilled Fruit with Coconut Sauce
Photo by Amy Albert


  • ¼ tsp. kosher salt
  • 1 can (13-½ oz.) coconut milk
  • 2 large ripe mangos, peeled and sliced
  • 2 large firm but ripe bananas, peeled and halved lengthwise
  • ¼ cup granulated sugar
  • 1 small ripe pineapple

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...

View full recipe at Fine Cooking


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