If hosting a BBQ with family and friends to celebrate Australia day this Friday, my grilled chilli coconut fruit skewers are a simple and refreshing way to end the meal. This recipe features strawberries, banana and blueberries. However rockmelon, honeydew melon and pineapple also work really well if preferred. The skewers can be prepped in advance, which means all the more time to spend celebrating!
Grilled Chilli Coconut Fruit Skewers
Serves: 2
Pre: 5 minutes
Cooking: 6-12 minutes
Vegetarian – Dairy Free
Ingredients:
½ punnet strawberries, whole and stems removed
1 large ripe banana, sliced into 6
½ punnet blueberries (large size preferably as easier to skewer)
Sauce
½ cup coconut oil
½ tsp. chilli powder
½ tbsp. honey
¼ cup shredded coconut, to roll
1 lime, zested
1 lime, juiced
Method:
Wash and dry the blueberries and strawberries with stems removed, set aside.
Peel banana and cut into 6.
In a saucepan, melt the coconut oil, lime zest and juice, and honey. Pour into a bowl and add the chilli.
Dip the fruits into the mixture and quickly roll over the shredded coconut and thread onto the skewers.
Place on the grill of 2-3 minutes each side.
Serve with a squeeze of lime.
