Grilled Filipino Banana Turon with Caramelized Sugar and Coconut

Roll each banana half in brown sugar mixed with the cinnamon until well coated.

Serves 4

Ingredients

• 4 firm-ripe saba or regular bananas, halved lengthwise
• 8 spring roll wrappers
• 1/2 cup brown sugar
• 1/4 cup jackfruit strips, chopped (optional)
• 2 tbsp melted butter, plus more for brushing
• 1/4 cup toasted shredded coconut
• 1 tsp ground cinnamon
• 1 egg, beaten, for sealing
• Vanilla ice cream, to serve

Instructions

1. Roll each banana half in brown sugar mixed with the cinnamon until well coated.
2. Place a sugared banana and a little jackfruit near the edge of a spring roll wrapper, fold in the sides, and roll up tightly, sealing the seam with beaten egg.
3. Brush each turon all over with melted butter so it crisps and caramelizes on the grill.
4. Heat a grill or flat griddle to medium and lightly oil the grates.
5. Grill the turon seam-side down first, turning, until the wrappers are golden, blistered and the sugar has caramelized into a crackly shell, about 6 to 8 minutes.
6. Sprinkle with the toasted coconut while still hot and sticky.
7. Slice each turon on the bias and serve warm with a scoop of vanilla ice cream.
8. Turon is the Philippines' favorite street-side dessert - banana and jackfruit wrapped in a thin lumpia wrapper and deep-fried until the sugar turns to glass. Grilling them instead leans into the summer-cookout spirit: the wrappers char and crackle over the flame, the bananas go jammy and sweet, and a shower of toasted coconut ties it to the islands. It is a fun, hands-on way to end a barbecue.

Nutrition (estimated, per serving)

• Calories: 380 kcal
• Protein: 5g
• Fat: 11g
• Carbohydrates: 68g
• Fiber: 4g
• Sugar: 38g
• Sodium: 150mg