Best for: A warm fruit dessert with simple ingredients.
Coconut, jaggery, and cardamom flavor these warm banana parcels, drawing on ingredients used in many Indian sweets. This is an original grill dessert, with a small splash of coconut milk making its own sauce inside each packet.
Grill: Indirect heat; 375°F. Equipment: Foil, parchment paper rated for at least 400°F, small bowl, tongs.
Ingredients
Total: 27 minutes.
- 4 firm-ripe bananas, peeled
- 1/4 cup unsweetened finely shredded coconut
- 3 tablespoons finely grated jaggery
- 1/4 teaspoon ground green cardamom
- 1/8 teaspoon fine table salt
- 1/4 cup canned unsweetened coconut milk, stirred
- 1 teaspoon coconut oil
Directions
Preheat a covered grill to 375°F with an indirect cooking area.
Lay out four 12-inch foil squares and top each with a slightly smaller sheet of parchment; brush the centers with coconut oil.
Split each banana lengthwise without cutting all the way through and set one on each prepared sheet.
Mix coconut, jaggery, cardamom, and salt; divide into the banana openings. Spoon 1 tablespoon coconut milk over each.
Fold parchment around the bananas and seal the outer foil tightly. Grill indirectly with the lid closed for about 10–12 minutes until the fruit is soft and the jaggery has melted.
Open carefully away from faces and serve warm, spooning the coconut sauce over the bananas. Discard the wrappers.
Grilling tip: Firm-ripe bananas hold their shape better than very soft, heavily spotted fruit.
