Miso-Glazed Grilled Bananas with Toasted Coconut
A simple yet elegant Vietnamese-inspired dessert that balances the sweetness of ripe bananas with the savory depth of miso and the nutty crunch of toasted coconut. Grilling caramelizes the natural sugars, creating a delightful contrast in textures and flavors.
Prep Time
25 min
Difficulty
Easy
Servings
4
Calories
220 kcal
Instructions
- 1
Preheat your grill to medium heat. If using a charcoal grill, arrange coals for direct heat.
~5 min - 2
In a small bowl, whisk together the white miso paste, honey (or maple syrup), and neutral oil until well combined and smooth.
~2 min - 3
Peel the bananas and slice them lengthwise, leaving the peel on one side to help them hold their shape during grilling.
~3 min - 4
Brush the cut side of each banana half generously with the miso glaze.
~1 min - 5
Place the banana halves, cut-side down, on the preheated grill. Grill for about 3-4 minutes per side, until the bananas are softened and have grill marks. The glaze will caramelize.
~8 min - 6
While the bananas are grilling, toast the shredded coconut in a dry skillet over low heat, stirring constantly, until lightly golden and fragrant. This will only take 1-2 minutes.
~2 min - 7
Remove the grilled bananas from the grill and place them on a serving plate. Sprinkle with the toasted coconut.
~1 min
Tips
- Ensure your bananas are ripe but not overly mushy for the best grilling results. The peel acts as a natural handle and helps prevent them from falling apart.
- Serve immediately for the best texture and temperature. A dollop of coconut whipped cream would be a delightful addition.
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