- 1 x 400 ml coconut milk can
- 1 vanilla pod, split
- ½ lime, juiced
- Salt, a pinch
- 2 T brown sugar
- 2 ripe bananas, halved
- 2 peaches, halved or sliced
- 4 T white sugar
Place all the ingredients except the bananas, peaches and white sugar in a saucepan and simmer for 5 minutes.
Preheat the grill. Sprinkle the bananas and peaches with the white sugar and grill for 5–8 minutes, or until caramelised. Take care that they don’t burn. Alternatively, use a blowtorch to brûlée the sugar.
Drizzle the vanilla-infused coconut milk over the grilled fruit to serve.
Cook's note: Rich coconut milk spiked with sweet vanilla and zesty lime is utterly delicious drizzled over summer fruit.