Save room for dessert at your next barbecue! Grilling tropical fruits like pineapple and mango really brings out their natural sweetness.
Barbecued tropical fruit with brioche and coconut cream
Ingredients
4
people
-
- 1
- 1
- 2
- 2 tbsp
- 2
-
To serve
- 150 ml
- 1 tbsp
- 2 tbsp
- 4
Failed to add items to shopping list.
Preparation
Remove the zest of the lime with a zesting tool or grater, and reserve to garnish.
Cut the peel away from the pineapple with a serrated knife then slice it into wedges and cut away the core. Peel the mangoes with a vegetable peeler then slice the flesh from the stones in chunky slices.
Tear off 2 large sheets each of foil and non-stick baking paper, and lay the paper on top of the foil to create 2 parcels.
Divide the pineapple wedges between the 2 parcels and scatter with the brown sugar. Add the mango then halve the lime and squeeze the juice over the tropical fruit. If adding passion fruit, cut them in half and scoop out the seeds and pulp with a teaspoon, adding them to each parcel for extra fruitiness.
Fold the baking paper around the fruit, crimping the paper to seal, then fold the foil around it, making sure the fruit is completely sealed in.
Cook on a still hot barbecue for 10-15 minutes, flipping the parcels halfway through.
Whip the cream, icing sugar and coconut liqueur (if using) together until it has soft peaks. Toast the brioche buns on the barbecue.
Carefully open the parcels and spoon the hot fruit and juices over the toasted brioche. Top with the whipped cream for richness and lime zest for zing.
Nutrition per serving
Kcal
501
Fats (g)
24
Proteins (g)
7
Fibre (g)
7
