Grilled Bananas with Mexican Chocolate Sauce

1. 1

   In a medium saucepot on medium heat, melt the Mexican chocolate with the heavy cream.

2. 2

   Whisk constantly until the chocolate is fully melted, and take care not to burn the chocolate.

3. 3

   Turn the heat off and reserve.

4. 4

   Preheat a gas or charcoal grill, or a stovetop grill pan, over medium-high heat.

5. 5

   In a medium mixing bowl, mix the sugar with the cinnamon until evenly incorporated.

6. 6

   Toss the bananas with the sugar-cinnamon mixture until fully coated.

7. 7

   Transfer to the grill, flat-side down.

8. 8

   Grill until the bananas are browned and the sugar is caramelized, about 2 minutes per side.

9. 9

   Transfer the bananas to a serving platter.

10. 10

    Drizzle with the Mexican chocolate sauce, sprinkle with some shredded coconut and serve with vanilla ice cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.