Tropical Fruit Kebabs

1. 1

   Place the butter in a small skillet.

2. 2

   Split the vanilla bean and scrape the seeds onto the butter.

3. 3

   Mash seeds into the butter with the back of a spoon.

4. 4

   Add the scraped pod and melt the butter over low heat.

5. 5

   Remove from heat and set aside to steep.

6. 6

   Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering.

7. 7

   Remove from heat and stir in chocolate until melted and smooth.

8. 8

   Stir in the lime zest.

9. 9

   Set aside.

10. 10

    (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)

11. 11

    If using wooden skewers, soak them in water for 30 minutes before grilling.

12. 12

    Prepare an outdoor grill with a low-medium fire.

13. 13

    Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks.

14. 14

    Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya.

15. 15

    Brush lightly with some of the vanilla butter.

16. 16

    Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side.

17. 17

    Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.

* Per serving · 4 servings · Values may vary.