Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your grill to medium heat and lightly grease the grill grates with 1 tablespoon of unsalted butter or coconut oil.

2. 2

   Peel and carefully slice 4 ripe firm bananas lengthwise down the middle.

3. 3

   Place the sliced banana halves on the hot grill and cook for 2 to 3 minutes per side until distinct grill marks appear and the bananas are slightly softened.

4. 4

   While the bananas are grilling, melt 100 grams of dark chocolate in a heatproof bowl set over a saucepan of simmering water or carefully in the microwave.

5. 5

   Stir 3 tablespoons of tamarind paste, 2 tablespoons of full-fat coconut milk, 1 tablespoon of light brown sugar, 0.5 teaspoon of lime zest, and 1 pinch of sea salt into the melted chocolate until thoroughly combined to form the rich drizzle.

6. 6

   Toast 0.25 cup of unsweetened shredded coconut in a dry skillet over medium heat for 2 to 3 minutes until it turns golden brown, then immediately remove it from the heat to prevent burning.

7. 7

   Carefully arrange the warm grilled bananas onto individual serving plates and generously spoon the warm tamarind chocolate drizzle over each portion.

8. 8

   Garnish each serving with the freshly toasted 0.25 cup of unsweetened shredded coconut before serving immediately.