My computer is finally fixed so I can finally publish this post, complete with the photos that were being held hostage by the Genius Bar! Yippee!

The icing on our fabulous Thai dinner proverbial ‘cake’ two weeks ago was pineapple satay with coconut caramel sauce. The pineapple was super yummy, but the sauce is what I really loved. Erika (who made the dinner for us) says she doesn’t just use this sauce for pineapple satay – she also uses it for pancakes and other stuff. I’m thinking on top of ice cream would be divine. Regardless of how you use the coconut caramel sauce, you need to tuck this recipe away for later use. It’s a keeper if there ever was one.

Coconut Caramel Sauce
From Sunset Magazine
- 1 cup sugar
- 1/2 cup water
- 3/4 cup coconut milk

In a small saucepan, combine sugar with 1/2 cup water. Bring to a boil, swirling to dissolve sugar; boil, swirling occasionally (do not stir), until just golden and honeylike. Remove from heat and slowly whisk in coconut milk (mixture will bubble furiously).

Pineapple Satay
From Sunset Magazine
- 1 ripe pineapple
- Coconut Caramel Sauce (above)
- 1/4 cup unsweetened shredded coconut, toasted

Trim ends from pineapple, then stand it on one end and cut off peel. Quarter pineapple lengthwise and cut out core. Reserve half the pineapple for another use. Cut each remaining quarter into 4 lengthwise slices, then cut each slice in half to make 16 thin wedges. Skewer each lengthwise.

Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Using a pastry brush, coat pineapple pieces with caramel sauce. Grill just until marks appear, then turn to mark other side, 4 to 5 minutes total. Put skewers on a platter, sprinkle with toasted coconut, and serve with remaining caramel sauce.