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Tuesday, October 25, 2011

Coconut Caramel Sauce and Pineapple Satay

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
  • 1 cup granulated sugar
  • ½ cup water
  • ¾ cup coconut milk
  1. In a small saucepan, combine sugar with ½ 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 @janemaynard
Pineapple Satay
  • 1 ripe pineapple
  • Coconut Caramel Sauce (above)
  • ¼ cup unsweetened shredded coconut, toasted
  1. 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.
  2. 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.



  1. Yum!! love anything with coconut!

  2. 3

    Oh I CANNOT wait to try this…do I have to have it with or on something? I’m thinking a spoon would work pretty well too!

  3. 4

    Know what I love? Everytime you post a photo on that placemat, because I have the same ones. Thousands of miles apart but still on the same wavelength! Miss you friend.

  4. looks delicious!!!

    Love how when I “pin” you post the title is filled in, wonder how you do that, you must be a genius 🙂

    • Jane Maynard

      ha ha! I wish I could claim genius…but it just must be just a stroke of luck with my wordpress template! 😉

  5. 6

    For the coconut milk, is it full fat canned coconut milk, or the coconut milk in the cardboard 1/2 gallon container? The sauce sounds divine!

    • Jane Maynard

      I used the canned coconut milk – full fat or light should both work. I think the milk in the cardboard container might be okay, but that’s thinner, right? I would maybe go with the canned, but if you experiment let us know how it goes!

  6. 7

    What kind of sugar did you use? Brown sugar? Normal granulated white sugar?

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