Serves: 8
Total Calories: 594

FOR THE CARAMEL SAUCE:
2/3 cup sugar, palm, or firmly packed light brown sugar
2 cups coconut milk, canned or homemade
1 cinnamon stick (3 inches)
1 stalk lemongrass, , trimmed and lightly flattened with the side of a cleaver
2 teaspoons cornstarch
1 tablespoon water
FOR THE BANANAS:
6 bananas, firm, ripe (each about 6 inches long)
1 cup coconut milk, canned or homemade
1 cup sugar, granulated
1 quart vanilla ice cream (optional), for serving

1. Prepare the sauce. Place the sugar in a large, deep, heavy saucepan (preferably nonstick) and melt it over medium heat, stirring constantly with a wooden spoon. (It will take the sugar 2 to 3 minutes to melt.) Continue cooking the sugar until it begins to caramelize (turn brown), 3 to 5 minutes. You’re looking for a rich brown color, but not the dark brown of chocolate. Do not overcook, or the sugar will burn and the sauce will be bitter.

2. Immediately remove the pan from the heat and stir in the coconut milk. (Be careful, it will sputter and hiss.) Return the pan to the heat and bring the coconut milk to a boil, stirring to dissolve the sugar. Stir in the cinnamon stick and lemongrass. Reduce the heat and simmer the mixture, uncovered, until thick and richly flavored, about 10 minutes, stirring from time to time to prevent scorching.

3. Dissolve the cornstarch in the water and stir it into the sauce. Simmer for 1 minute the sauce will thicken even more. Remove the pan from the heat, transfer the sauce to a bowl, and let cool to room temperature. Remove the cinnamon stick and lemongrass with tongs and discard. Cover and refrigerate the sauce until cold.

4. Preheat the grill to high.

5. Peel the bananas. Cut the bananas into quarters on the diagonal. Place the coconut milk and sugar in separate shallow bowls at grillside.

6. When ready to cook, oil the grate. Dip each banana piece first in coconut milk, then in sugar, and place on the hot grate. Grill, turning with tongs, until nicely browned all over, 6 to 8 minutes in all.

7. To serve, arrange the bananas on plates or in bowls and spoon the sauce on top. If serving with ice cream, place scoops of it in the bowls and arrange the bananas on top. Spoon the caramel sauce on top and serve immediately.

Serves 6

Nutritional Facts:

Serves: 8
Total Calories: 594
Calories from Fat: 225

More Recipes from the The Barbecue Bible Cookbook:
Argentinian Caramel Cream / Dulce de Leche
Balinese Grilled Bananas In Coconut Milk Caramel
Cardamom Caramel Ice Cream / Kulfi
Catalan Cream / Crema Catalana
Coco Loco Brulee
Coconut Ice Cream
Coconut Milk
Fire-Roasted Apples
Fruit Cooler
Grilled Sugar-Dipped Pineapple
Indian Cardamon-Pistachio Rice Pudding / Kheer
Korean Fruit "Punch"
Lemon-Ginger Creme Brulees
Persian Lemon and Rosewater "Sundae" With Sour Cherry Syrup / Faluda
The Pompano Grille's Fire-Grilled Banana Split
Uptown S'mores
Whipped Cream