The sun is shining and we are loving spring in Calgary. So I celebrated with this amazing, fresh and delicious dessert. You will love it.
Coconut Rum Sauce
1 400ml can coconut milk, full fat
2 Tbsp packed brown sugar
2-3 Tbsp GF dark rum
1 tsp. vanilla
ground nutmeg, a pinch
toasted coconut slivers (optional)
Grilled tropical fruit
2 bananas, peeled and split in three
2 Altaufo mangoes, peeled, cut into spears
1/2 pineapple, peeled, cored and cut into spears
lime wedges for garnish, and for sprinkling over fruit
1. Add coconut milk & brown sugar to a medium saucepan over high heat. Bring to a boil. Reduce heat to medium and let hard simmer, stirring occasionally until reduces by half, about 15 minutes. Sprinkle with nutmeg and stir in rum and vanilla. Let sit until cooled to room temperature and then refrigerate until thoroughly chilled, about 2 hours. Mixture thickens as it chills. Sprinkle with toasted coconut and serve with grilled tropical fruit.
Grilled Tropical Fruit
1. Preheat grill to high. Clean grill well with brush. Oil the grill with a little vegetable oil to keep the fruit from sticking.
2. Reduce heat to medium. Grill bananas, mangoes and pineapples until nice grill marks appear and fruit softens slightly. About 3 minutes per side. Serve warm with coconut rum sauce.