Pineapple with toasted coconut and coconut caramel

More people should try barbecued fruit. Using coconut cream in the caramel results in a smooth caramel that goes well with the toasted coconut. Our younger cousins love these skewers — as do the adults. The only problem is you can’t stop at one.

Ingredients

½ cup	Coconut shreds (Main)
½ cup	Brown sugar
50 g	Butter
¼ cup	Coconut cream
½	Pineapples, cut into pieces (Main)
8	Bamboo skewers, barbecue style, soaked in water

Directions

1. Heat a fry pan on medium heat and toast the coconut until golden brown. Set aside.
2. Melt together the brown sugar and butter in a saucepan. Once combined, add the coconut cream and whisk in to the butter and brown sugar and set aside.
3. Turn the barbecue on a high heat. Thread the pineapple on to the skewers and barbecue until starting to brown.
4. Remove from the heat. Drizzle over the caramel sauce and sprinkle over the coconut.