-
1
TO MAKE THE CARAMEL SAUCE:.
-
2
Stir the sugar and water in a heavy based small sauce pan over a medium heat for about 2 minutes or until the sugar dissolves.
-
3
Simmer the melted sugar without stirring for about 8 minutes or until it becomes golden brown, wiping down the sides of the pan with a wet pastry brush to remove any sugar crystals and swirling the pan occasionally.
-
4
Once the sugar has turned golden brown, add the coconut cream and stir to blend (the mixture will bubble vigorously when the cream is added).
-
5
Watch your hands!
-
6
Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.
-
7
Remove the coconut caramel sauce from the heat and pour it into a serving bowl.
-
8
TO TOAST THE COCONUT:.
-
9
Preheat the broiler to low heat.
-
10
Sprinkle the coconut evenly over a baking sheet.
-
11
Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.
-
12
Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly.
-
13
Transfer the toasted coconut to a plate.
-
14
TO COOK THE PINEAPPLE SKEWERS:.
-
15
Thread 1 piece of pineapple on the end of each skewer, making 20 skewers (if using wooden skewers ~ soak for 30 before because if not they will catch on fire).
-
16
Heat a cast iron grill pan over medium to high heat until it is very hot.
-
17
Brush the pan with a little melted butter and grill the pineapple for 1 to 2 minutes on each side or until it is heated through and grill marks appear.
-
18
Remove the pineapple skewers from the pan and place them on a serving platter.
-
19
Serve the pineapple skewers with the caramel sauce and toasted coconut alongside.
-
20
The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.
-
21
Enjoy this romantic dessert!
