Mini-Fasting Guide
Bone Broth CookBook
Mini-Fasting Guide
Current Recipe:

Gooey Grilled Fruit with Coconut and Pecans

Peach / Pineapple / Apricot / Coconut / Pecan / Coconut Milk

Related Resources:

More Recipes

Prep time: 10 min • Yield: 10 servings using ten (10) 3-ounce popsicles molds Ingredients: ¼ cup water 6 ounces…

Make Bone Broth fast with your pressure cooker or Instant Pot! If you have a pressure cooker or Instant Pot, it's easy…

Cranberries add a tart/sweet flavor to the pork. Serve leftovers in lettuce or cabbage cups for lunch.  If there are…

This is a traditional German dish often served on New Year’s Day for good luck. The cooked apples, onions, and…

With just a few ingredients and your Instant Pot, you can have a delicious pork chops ready in minutes! Instant…

This hearty Instant Pot Oxtail Ragout  is rich with flavor! Warm and comfy and good for the soul!  If you haven’t…

Need to get dinner on the table in a flash? You can “roast” a whole chicken in your pressure cooker…

Adding Italian herbs and tomatoes to a basic pot roast recipe enhances the flavors. Pressure cooking makes for fast preparation…

The delicate flavor and texture of leeks combined with the earthiness of mushrooms turn ordinary chicken breasts into creamy deliciousness.…

Gooey Grilled Fruit with Coconut and Pecans

Written by Dr. Kellyann Petrucci

Download PDF

If you are interested in fighting the Sugar Demon click below!

Click Here to Download My Sugar Demon Ebook!

Prep time: 30 min • Cook time: 15 min• Yield: varies


  • BBQ grill or a grill pan


  • Assorted fruit of your choosing; pineapple, peaches, nectarines, apricots, plums, pluots, and pears work very well; plan about 4 – 5 slices of fruit per person for dessert
  • ¾ cup coconut chips, toasted
  • ½ cup pecans, toasted and coarsely chopped
  • 1 to 2 tablespoons coconut oil, melted

Caramel Sauce

  • 1 cup coconut sugar
  • 4 tablespoons ghee or pasture raised butter
  •  ½ cup full fat coconut milk
  • Pinch salt
  • 1 teaspoon pure vanilla extract



  1. Prepare charcoal until the coals are white and ashy or preheat propane/gas grill to high. (Wait to heat grille pan until just before cooking if you are not grilling outside.)
  2. If you are using a pineapple, cut off the top and bottom of the pineapple. With a sharp knife, cut off the hard outside skin. It’s okay if there are still a few “eyes” left. Cut in half lengthwise. Place half pineapple face-down on the cutting board and cut in half the long way. Cut out the hard core. Cut each section into 3 to 4 slices, the long way. Stone fruit and pears can be cut into 6 to 8 wedges.
  3. For the carmel sauce, mix sugar, butter, coconut milk, and salt in a saucepan over medium-low heat. Cook while whisking gently for 6 to 8 minutes, until it thickens. Stir in vanilla and let cool.
  4. Brush both sides of fruit lightly with caramel sauce.
  5. Be sure the grill is very clean. Brush with coconut oil, and place fruit on grill.
  6. Depending on the fruit and how thick it was cut, grill for 1 to 2 minutes per side to mark fruit.
  7. Serve fruit with remaining caramel sauce, toasted coconut, and pecans.


This caramel sauce is unbelievably delicious; however, it is very sweet and meant to be an occasional treat not an everyday go-to food. Store any leftover sauce in the refrigerator. When you are ready to use it, you can place the container in a bowl of hot water or microwave for a few seconds if it is too thick. This caramel sauce is great to swirl through homemade coconut milk ice cream, use between cake layers, or use to sweeten pies.