Complete with a coconut caramel sauce, Curtis’ grilled pineapple dessert is great for entertaining. It’s vegan, too.
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Heat a barbecue grill on medium-high. In a small saucepan over medium-high heat, add the sugar and cook, stirring occasionally, for 2 mins or until the sugar dissolves and turns golden. Add the coconut cream and stir to combine (the mixture will bubble when the coconut cream is added). Reduce heat to medium and simmer, stirring to melt the lumps of caramel, for 3 mins. Remove from heat and pour into a heatproof bowl.
Thread 4 pieces of pineapple onto 6 metal or soaked bamboo skewers. Lightly brush pineapple with melted spread and carefully place on the grill. Cook for 1-2 mins each side or until pineapple is lightly charred.
Transfer the pineapple skewers to a serving plate. Drizzle with the caramel sauce. Spoon the passionfruit pulp over the pineapple skewers and sprinkle with toasted coconut to serve.
COOK. STORE. SAVE.
To toast shredded coconut, toss in a dry frying pan over medium heat for 2-3 mins or until light golden. Transfer to a heatproof bowl to cool.