Grilled Tropical Fruit with Coconut Sauce

Coconut Sauce (make ahead to allow to cool)

1 can coconut milk, full fat (14-ounce can/398 ml)
2 tsp brown sugar, packed (10 ml)
1 to 2 tbsp. dark rum (15 to 30 ml)
1 tsp vanilla (5 ml)
pinch of freshly ground nutmeg
Slivers of coconut, toasted (optional)

Grilled Tropical Fruit

4 baby bananas or 2 regular bananas, peeled*
2 mangoes, peeled and cut in large spears, preferably Altaufo mangoes*
1/2 pineapple, peeled and cored, slice*
lime wedges, for garnish, to sprinkle of over fruit
I added wedges of orange or mandarin segments*
And Can be cooked on skewers or cooked directly on grill
1-2 Tbsp. maple syrup to be brush basted on as fruit is nearly done. 

Coconut Sauce

Add coconut milk and brown sugar to a medium saucepan over medium high heat. Bring to a boil. Reduce heat to medium and let hard simmer, stirring occasionally until reduces by half, about 15 minutes. Sprinkle with nutmeg and stir in rum and vanilla. Let sit until cooled to room temperature and then refrigerate until thoroughly chilled, about 2 hours. Mixture will thicken as it chills. Sprinkle with toasted coconut if desired and serve with Grilled Tropical Fruit.

Grilled Tropical Fruit

Preheat grill to high. Clean the grill well with brush. Oil the grill with a little vegetable oil so fruit doesn't stick. Reduce heat to medium. Grill bananas, mangoes and pineapples until nice grill marks and fruit softens slightly, about 3 minutes per side. If using regular bananas, cut them in smaller pieces. Serve warm with Coconut Sauce and lime wedges.

* In Sale Flyer June 2 - June 8
Source: Food Network