SERVES: 8 TIME: 30 mins
Dessert is always on the menu and in true BBQ style we grilled up two of our favourites fruits and served with a rich, summery ice cream.
Start by making the ice cream (we recommend you do this at least a day before so it has time to freeze). We took it out of the freezer and into the fridge an hour before serving so that it was easier to scoop out and ready to go.
- Combine the coconut milk, vanilla essence, coconut essence, maple syrup, salt and gently heat in a pan.
- Once the coconut milk has begun to bubble turn off the heat.
- Let the mix stand for at least 30mins – 1 hour, while you’re faffing around with other stuff, until it starts to cool.
- Once cooled stir in the almond butter and desiccated coconut; we were quite generous with the coco but be aware it makes the texture grainier so it depends if you prefer that smooth scoop life.
- Transfer to a tupperware and pop into the freezer.
- Now to get fruity… peel the banana and score along it diagonally short ways
- Pop each piece of fruit into its own tin foil nest
- Sprinkle each with between 1-2 tsp of sugar – this all depends on how much of a sweet tooth you have.
- Close up the tin foil parcels making sure they are sealed totally but that there is room for the air inside to circulate around the fruit and pop on the BBQ for 10 minutes.
- When the sugar has caramelised and the fruit is soft but still a little firm then they are ready to go
Serve the fruit with a big dollop of your coconut and almond ice cream. We brought them to the guests in these big dishes and just gave everyone a spoon to dig straight in. The perfect end to an English BBQ feast.