Grilled Pineapple Skewers With Coconut Caramel Sauce

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Watched the take home chef make this dish and it looked so scrumptious, that i had to post it.

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Steps

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To make the caramel sauce:.

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Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves.

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Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown , wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.

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Once the sugar has turned golden brown , add the coconut cream and stir to blend.

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Watch your hands !.

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Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.

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Remove the coconut caramel sauce from the heat and pour it into a serving bowl.

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To toast the coconut:.

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Preheat the broiler to low heat.

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Sprinkle the coconut evenly over a baking sheet.

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Broil the coconut for 2 minutes , stirring occasionally , or until it is lightly golden.

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Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly.

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Transfer the toasted c.

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Ingredients

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granulated sugar, water, unsweetened coconut cream, shredded coconut, pineapple, unsalted butter