Some people may be surprised but I never knew that you could grill fruit until earlier this year. Now that I've made grilled fruit skewers with Island spices and dark rum and tried cinnamon-coated grilled pineapple in my vegetarian cooking class, I'm ready to tackle other grill desserts this summer!
With July 4th just around the corner, I'm ready to really take advantage of my grill. Yes, I'll be picking my favorites from the Mamás Latinas Ultimate Grill Guide but I'm also SUPER excited to try one of these Latin desserts for the grill. Whether it's the grilled banana boats, grilled pineapple sundae or the grilled mango blossom, I think anyone in your family is going to absolutely love these sweet treats.
Readmore ¿Qué más? The Mamás Latinas Ultimate Latin BBQ Grilling Guide (RECIPES)
Grilled Banana Boats (recipe courtesy of Aggie's Kitchen)
Ingredients:
4 bananas
your favorite fillings (chocolate chips, chopped nuts, shaved coconut, etc)
Directions:
Start of by laying your banana on its side, using a paring knife gently slice through skin and banana making sure to not cut through to the other side. Once you've made your slice, tuck in your fixings. You can stuff them with whatever suits you…chocolate candy bars, chocolate chips, butterscotch chips, caramels, coconut, chopped nuts. The sound of it all is heavenly isn't it? Place them on hot grill over indirect heat and cook until soft and skins are black. You have to check on them and touch them a bit.
Caramelized Pineapple Sundaes with Coconut (recipe courtesy of Delish.com)
Ingredients:
1 (2-pound) pineapple, peeled, cored, and sliced into 1/2-inch-thick rings
2 teaspoon(s) vegetable oil
1/2 cup(s) sweetened shredded coconut
2 1/2 pint(s) fat-free vanilla frozen yogurt
Mint sprigs, for garnish
Directions:
1. Light a grill. Brush the pineapple rings with the vegetable oil. Grill over moderately high heat, turning occasionally, until the pineapple is lightly charred and softened, about 8 minutes. Transfer the rings to a work surface and cut into bite-size pieces.
2. In a medium skillet, toast the coconut over moderate heat until golden, about 2 minutes. Transfer to a plate to cool.
3. Scoop the yogurt into sundae glasses or bowls. Top with the grilled pineapple, sprinkle with the coconut, garnish with the mint sprigs, and serve right away.
Grilled Mango Blossom (recipe courtesy of Better Homes & Gardens)
Ingredients:
3 mangoes
3 kiwifruit, peeled
Angel Food Cake Croutons (optional)
2 tablespoons molasses
Directions:
1. Halve each mango lengthwise on either (flat) side of seed. Set seed portions aside. Score mango halves, cutting to but not through the peel; set aside.
2. Carefully remove and discard the peel from around the reserved mango seeds. Cut away as much of the fruit remaining around each seed as you can; discard seeds. Place fruit in a food processor bowl or blender container. Cover and process or blend fruit until smooth. Transfer pureed fruit to a small covered container or a clean squeeze bottle; chill.
3. Rinse the food processor bowl or blender container. Place peeled kiwifruit in bowl or container. Cover and process or blend until smooth. Strain, if desired. Transfer puree to a small covered container or squeeze bottle; chill.
4. Grill scored mango pieces, cut sides down, on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes or until slightly brown around the edges and heated through. Brush with molasses the last 1 minute of grilling.
5. To serve, spoon or drizzle mango and kiwifruit purees into six chilled dessert bowls. Carefully bend back the peel on each mango half, pushing the inside up and out until the mango cubes pop up and separate. Place each mango blossom on sauces in bowls. If desired, garnish each serving with several cake croutons. Makes 6 servings.
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What is your favorite summertime dessert? Have you ever grilled dessert? Share with us in the comments below!
Images via Better Homes and Gardens, Babble, 3liz4/flickr
