Grilled Chilli Coconut Fruit Skewers

Serves 4
Time 15 minutes


1 punnet strawberries, whole and stems removed
2 large ripe bananas, divided into 6
1 punnet blueberries (large size preferably as easier to skewer)

1 cup coconut oil
1 tsp. chili powder
1 tbsp. honey
½ cup shredded coconut, to roll
1 lime, zested
1 lime, juiced


Wash and dry the strawberries remove stems and blueberries, set aside.

Peel bananas and cut into 6. Peel the mangoes or rockmelon and cut into quarters or cubes.

In a saucepan, melt the coconut oil, lime zest and juice, and honey. Pour into a bowl and add the chilli. Dip the fruits into the mixture and quickly roll over the shredded coconut and thread onto the skewers.

Place on the gill of 2-3 minutes each side.

Serve with a squeeze of lime.