All Fired UpBBQ & Grill

Caramelised Banana Split with Zesty Coconut Cream

Name: Caramelised Banana Split with Zesty Coconut Cream
Total time: 40 min
Yield: 3 servings
Ingredients: 1 Can of full fat coconut Milk (left in the fridge overnight); 3 lemons (skin & pith removed & frozen overnight); 2 limes (skin & pith removed & frozen overnight); 3 ripe bananas; Drizzle of Honey; Sprinkle of Icing sugar; Handful of chopped unsalted peanuts; A few mint leaves to garnish

Nico ReynoldsFrom the series · All Fired Up

40 min totalServes 3Medium

Time40 min

Serves3

SkillMedium

ShowAll Fired Up

Method

Make sure you clean your grill before you start the dessert! A cut lemon or onion is great for this.

Remove the skin and pith from 3 lemons and 2 limes & freeze overnight.

Take the coconut milk out of the fridge and scoop off the cream that has set at the top. Put it in a blender with the frozen citrus and blend. Keep cold until ready to serve.

Slice down the length of the curved side of the banana and open up, leaving it in the skin.

Brush the exposed banana with vegetable oil and sprinkle with icing sugar

Over a medium heat, grill the banana skin side down for about 4-5 minutes. Flip over to caramelise the other side for about 30 seconds.

To serve: Serve the banana in the skin with the citrus cream on top and a sprinkle of the chopped peanuts.

Drizzle with honey and tear some mint leaves over to garnish.

Cook's notes

Chill the coconut milk overnight and scoop only the firm cream from the top — the watery liquid underneath will thin your cream too much.
Freezing the citrus with skin and pith removed means you can blend it straight in for a cold, almost sorbet-like texture without watering it down.
Grill the bananas skin side down first; the skin protects the fruit and lets the flesh soften and caramelise gently.
The second side only needs about 30 seconds — you're just catching colour, not cooking them to mush.
Clean the grill before dessert with the leftover lemon and lime skins from the cream — nothing goes to waste, and your pudding won't taste of the chicken that came before it.

Serve with Serve it in the skin with the citrus cream piled on top, chopped peanuts for crunch and a drizzle of honey. A few torn mint leaves and it's done — no more embellishment needed.

Make ahead & storage Grill the bananas to order as they don't hold once caramelised. The whipped coconut-citrus cream can be made ahead and kept cold in the freezer or fridge; give it a quick stir before spooning it on.

BBQ & Grill40 Minutes

Recipe by Nico Reynolds · From the series All Fired Up · Photography © Appetite Media
Published 13 July 2026 · Updated 15 July 2026

Nutrition

Per serving · estimated

248kcal

4gprotein

49gcarbs

7gfat

Approximate — calculated from the ingredient list using USDA food data. A guide, not a medical figure.

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