Sunset magazine had a recipe for "Pineapple Satays with Coconut Caramel," which is basically sugar, water, and coconut milk brushed on pineapple spears and grilled. When I made it, Brad said, "This is like a pina colada, but it needs rum." So we invented BBQed Pina Coladas. I was lucky to have Ty here to help me get the caramelizing part right.
BBQed Pina Colada
1 cup sugar
water
1 pineapple
3/4 cup coconut milk
lime juice
rum
shredded coconut, toasted
In a small saucepan, warm the coconut milk slightly. Put sugar into a frying pan, heat medium high. This is the critical part: as the sugar browns, start with a small area in the center, stirring it, making the circle bigger and bigger, incorporating more and more of the sugar. You can add a little water if it's too thick. When it's nice and brown and all of the sugar is included, remove from heat and whisk in the coconut milk (it will bubble up). Add the juice of a lime, and rum (you decide the right amount for you). Warm and whisk.
Soak pineapple spears in the liquid in the frying pan. (We left them there while we ate dinner). Remove the spears from the liquid, thread onto shish kebob squewers. Grill 4 to 5 minutes, just to warm through and add nice marks. Serve sprinkled with toasted shredded coconut and leftover sauce.
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1 cup sugar
water
1 pineapple
3/4 cup coconut milk
lime juice
rum
shredded coconut, toasted
In a small saucepan, warm the coconut milk slightly. Put sugar into a frying pan, heat medium high. This is the critical part: as the sugar browns, start with a small area in the center, stirring it, making the circle bigger and bigger, incorporating more and more of the sugar. You can add a little water if it's too thick. When it's nice and brown and all of the sugar is included, remove from heat and whisk in the coconut milk (it will bubble up). Add the juice of a lime, and rum (you decide the right amount for you). Warm and whisk.
Soak pineapple spears in the liquid in the frying pan. (We left them there while we ate dinner). Remove the spears from the liquid, thread onto shish kebob squewers. Grill 4 to 5 minutes, just to warm through and add nice marks. Serve sprinkled with toasted shredded coconut and leftover sauce.
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We saved the sauce in the frig. You can use the same stuff to do it again! Or you can start experimenting with using on ice cream, or in a milkshake, or fruit smoothie. Or grill some different fruits, peaches, or plums, or figs.
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