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Combine sugar and coconut milk in heavy saucepan.
Bring to a boil over medium heat, stirring to dissolve sugar.
Whisking often, let mixture simmer briskly until thick, golden and very flavourful, about 5 minutes.
Remove from heat and let coconut-caramel sauce cool to room temperature.
Transfer to a deep bowl.
Return to room temperature before using if you refrigerate.
Preheat grill to high.
Peel bananas and skewer through one end.
Grill bananas until lightly browned and partially cooked, 1 to 2 minutes per side.
Dip bananas in coconut-caramel sauce or brush sauce on all sides and return to grill.
Continue to grill bananas until caramelized and sizzling, 1 to 3 minutes per side.
Use a bamboo skewer to test for doneness (skewer will easily pierce banana when done).
Transfer bananas to serving dish or bowls.
Pour remaining sauce over fruit and serve immediately.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.