Grilled Bananas with Coconut-Caramel Sauce

Today's Free Press Food Section has quite a few recipes that happen to be naturally gluten free and casein free. (The Freep got it from the Miami Herald.) One of the recipes is Grilled Bananas with Coconut-Caramel Sauce. My girl stopped eating bananas a while ago. She doesn't like to look at them. She doesn't like to smell them. She doesn't like to be in the same house room with someone who is eating one.

She may have to just shut her eyes and pinch her nose shut, because this recipe for Grilled Bananas with Coconut-Caramel Sauce looks to yummy to avoid!

Grilled Bananas with Coconut-Caramel Sauce

1/2 cup palm sugar or light brown sugar

1 cup unsweetened coconut milk

Oil for the grill grates

8 apple bananas or 4 conventional bananas

Flat bamboo skewers

Combine the sugar and coconut milk in a heavy saucepan. Bring to a boil over medium heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavorful, about 5 minutes, whisking often. Remove the pan from the heat and let the sauce cool to room temperature. Place it in a deep bowl. (Can be prepared up to a day ahead and refrigerated, covered. Let the sauce return to room temperature before using.)

Heat the grill to high. Brush and oil the grill grate. Peel bananas and skewer them through one end. Grill the bananas until they are lightly browned and partially cooked, 1 to 2 minutes per side.

Dip the bananas in the coconut-caramel sauce (or brush it on all sides) and return them to the grill. Continue to grill the bananas until they are darkly browned and sizzling, 1 to 3 minutes per side. A bamboo skewer should easily pierce the banana. Transfer to a platter or bowl. Spoon the remaining sauce on top and serve at once. Makes 4 servings.

Adapted from "Steven Raichlen's Planet Barbecue!" (Workman, $22.95). Tested by the Miami Herald. 309 calories (41% from fat), 15 grams fat (13 grams sat. fat), 47 grams carbohydrates, 2 grams protein, 17 mg sodium, 0 mg cholesterol, 2 grams fiber.