Grilled Pineapple Skewers With Coconut Caramel Sauce

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   TO MAKE THE CARAMEL SAUCE:.

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   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.

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   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.

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   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).

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   Watch your hands!

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   Simmer over a medium to low heat for about 3 minutes or until the caramel melts and the sauce thickens slightly.

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   Remove the coconut caramel sauce from the heat and pour it into a serving bowl.

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   TO TOAST THE COCONUT:.

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   Preheat the broiler to low heat.

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    Sprinkle the coconut evenly over a baking sheet.

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    Broil the coconut for 2 minutes, stirring occasionally, or until it is lightly golden.

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    Watch the coconut closely while it broils to ensure it does not burn since it will cook quite quickly.

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    Transfer the toasted coconut to a plate.

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    TO COOK THE PINEAPPLE SKEWERS:.

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    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).

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    Heat a cast iron grill pan over medium to high heat until it is very hot.

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    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.

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    Remove the pineapple skewers from the pan and place them on a serving platter.

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    Serve the pineapple skewers with the caramel sauce and toasted coconut alongside.

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    The skewers are designed to be dipped into the caramel sauce and then into the toasted coconut.

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    Enjoy this romantic dessert!

* Per serving · 4 servings · Values may vary.