Grilled Pineapple (or Banana) Napoleons with Coconut Caramel Sauce

"The most delish, delicate, divine dessert!!"
(serves 6)

Coconut Caramel Sauce:
1/2 cup light brown sugar
1 cup unsweetened coconut milk

Grilled Pineapple Napoleons:
4 frozen phyllo sheets, thawed
Veg. cooking spray
2 t. Sugar in the Raw*
1 fresh pineapple cut into wide slices (use only fresh) or 3-4 bananas, peeled and cut lengthwise
     then in half*
Cinnamon sugar mix
Home made whipped cream or Reddi Whip

For Caramel Sauce: Combine the sugar and coconut milk in a heavy saucepan. Bring to a boil over med. heat, whisking to dissolve the sugar. Simmer briskly until thick, golden and very flavorful, about 5 mins. or so, whisking often. Remove the pan from the heat and let the sauce cool to room temp.

For the Napoleons: Place 1 phyllo sheet on a flat work surface. Coat with cooking spray, and sprinkle evenly with 1/2 t. sugar. Top with 1 phyllo sheet; coat again with cooking spray, and sprinkle with 1/2 t. sugar. Cut phyllo stack into thirds lengthwise; cut each in half, creating 6 even rectangular stacks. Repeat procedure with remaining phyllo sheets, cooking spray and 1 t. sugar.

Grill phyllo stacks, uncovered, over med.-low heat, 1-2 mins. on each side or until lightly browned. Set aside. Next sprinkle the cinnamon sugar mixture on both sides of the pineapple or banana slices. Grill on med. heat until warmed through, softened, and there are grill marks*. Remove from grill on to a plate and get ready to assemble the napoleons. Place 1 phyllo stack on each of 6 serving plates; top with the grilled fruit. Drizzle caramel sauce evenly on top. Top each with another phyllo stack. Finish with a dollop of whipped cream and drizzle with more caramel sauce. Serve immediately.

"Today you can reach for a dream and start making it come true!"

Love,

MM