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Braai Dessert Chocolate Marshmallow Banana

Braai Dessert

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A fruity and tropical braai dessert!

Ingredients:

  • 1 ripe banana
  • 1 generous handful of premium chocolate chips
  • 1 generous handful of mini marshmallows
  • A sprinkle of toasted coconut flakes (optional for an added tropical twist)
  • A dash of cinnamon (optional for a hint of spice)

Instructions:

  1. Prepare a piece of foil, measuring approximately 12-inch by 12-inch, and lay it flat on your work surface.
  2. Gently peel the banana, retaining its natural curve. With a sharp knife, make a slit down the length of the banana, ensuring you only go about 3/4 of the way through. This will create a pocket within the banana.
  3. Lovingly spread apart the banana, creating a space to cradle the fillings. Begin by nestling the chocolate chips and mini marshmallows within. If you’re feeling adventurous, sprinkle a touch of cinnamon and scatter some toasted coconut flakes for an extra tropical flair.
  4. Securely wrap the banana in the foil, ensuring it’s well-sealed to lock in all the deliciousness.
  5. Once your grill is roaring and ready, tenderly place the wrapped banana over the hot grill or directly above a campfire flame. Let it bask in the heat for about 5 minutes, allowing the chocolate to melt into gooey perfection.
  6. Carefully retrieve the banana from the grill using tongs. Unwrap this golden packet of joy, and let the mouthwatering aroma greet you.
  7. Dive in and experience a burst of flavors that will transport you to a tropical paradise!

Tip: Serve with a scoop of vanilla or coconut ice cream for an elevated dessert experience.

Braai Dessert Grilled Pineapple Sundaes

Braai Dessert

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A fruity and tropical braai dessert!

Ingredients

  • 4 pineapple slices
  • 4 scoops vanilla ice cream
  • Dulce de leche, for drizzling
  • 2 tbsp. sweetened shredded coconut, toasted

DIRECTIONS

  1. Heat grill to high. Grill pineapple until charred, 1 minute per side.
  2. Top each pineapple slice with vanilla ice cream and drizzle with caramel.
  3. Top with shredded coconut and serve immediately.

Braai Dessert Strawberry Skewers

Braai Dessert Pineapple With Smoky Whipped Cream

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A fruity and tropical braai dessert!

Ingredients

  • 1 lb. strawberries
  • Wooden skewers
  • 3 tbsp. melted butter
  • 1 tbsp. honey
  • 1 tsp. lemon zest
  • Pinch kosher salt
  • Lemon wedges

DIRECTIONS

  1. Soak skewers in water for 15 minutes. Thread strawberries onto skewers from stem to tip. In a small bowl, whisk together melted butter, honey, lemon zest, and kosher salt. Brush onto skewers.
  2. Heat grill or grill pan to medium and grill strawberries on each side until slightly charred. Brush with butter mixture as they cook. 
  3. Remove from heat, squeeze with lemon and serve.

Braai Dessert Brown Sugar and Cinnamon Grilled Bananas

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A quick and simple braai dessert!

Ingredients

  • One bunch ripe bananas
  • 1 tbsp brown cinnamon
  • 1/4 tspn nutmeg
  • 3 tablespoons brown sugar
  • ice cream or frozen yogurt to serve
  • spring of mint

INSTRUCTIONS

  1. Slice the bananas in half, with the skin on. Cut with the curve of the banana so they will lay flat on the grill.
  2. Grill on both sides, with the skin up and then facing down. The skin of the bananas will turn black and you will get nice grill marks on the bananas themselves.
  3. Sprinkle the bananas with cinnamon and the sugar and let the sugar melt and caramelize on the grill.
  4. Serve with ice cream or frozen yogurt for a fun, flavorful dessert!

Braai Dessert Honey-Balsamic Glazed Fruit

Braai Dessert Pineapple With Smoky Whipped Cream

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A fruity and tropical dessert!

Ingredients

  • 1/2 cup balsamic vinegar
  • 1/2 cup honey
  • Dash salt
  • 6 medium peaches or nectarines, halved and pitted
  • Vanilla ice cream, optional

Directions

  1. In a small saucepan, combine vinegar, honey and salt; cook and stir over low heat until blended, 2-3 minutes. Reserve 1/3 cup mixture for brushing peaches.
  2. Bring remaining mixture to a boil over medium heat; cook and stir just until mixture begins to thicken slightly (do not overcook), 4-6 minutes. Remove from heat.
  3. Brush peaches with some of the reserved balsamic mixture. Grill, covered, on an greased rack over medium heat until caramelized, brushing occasionally with remaining reserved balsamic mixture, 6-8 minutes on each side. Serve with glaze and, if desired, ice cream.

Braai Dessert Pineapple With Smoky Whipped Cream

Braai Dessert Pineapple With Smoky Whipped Cream

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A fruity and tropical braai dessert!

Ingredients

FOR THE BRAAI DESSERT RUB

  • 1 cup turbinado sugar, such as Sugar in the Raw
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  1. Place the sugar in a bowl and whisk in the cinnamon, nutmeg, allspice, and cloves.
  2. Transfer to a jar, cover, and store away from heat and light.

FOR THE SPICED SMOKED WHIPPED CREAM

  • 1 cup heavy (whipping) cream
  • 2 tablespoons Dessert Rub
  • 2 tablespoons mezcal or 1/4 teaspoon liquid smoke

For the Pineapple

  • 1 cup minus 2 tablespoons Dessert Rub
  • 1 juicy ripe pineapple, peeled and cut into 1/2-inch thick slices (core it or not, your choice)
  • 1/2 cup coconut milk (use a Thai or Latino brand)
  • Ground cinnamon or freshly grated nutmeg, for garnish

Directions

  1. Make the whipped cream: Place the cream and Dessert Rub in a chilled metal bowl. Beat to soft peaks with an electric mixer. Add the mezcal or liquid smoke and continue beating to firm peaks. Keep chilled.
  2. Set up a grill for direct grilling and preheat it to high. Brush and oil the grill grate.
  3. Place the Dessert Rub in a shallow bowl next to the grill. Brush each pineapple slice on both sides with coconut milk, then completely dredge it in the rub, shaking off any excess.
  4. Arrange the pineapple slices over the hot fire and grill until darkly browned (the sugar should start to caramelize) on both sides, 2 minutes per side. Transfer to a platter or plates. Top each slice with a dollop of whipped cream and shake a little ground cinnamon or grate some nutmeg on top.

Sweet Braai Dessert broodjies

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Braai Dessert broodjies, combing the best of broodjies and dessert!

Ingredients

Dessert Braaibroodjie Ingredients
  •  12 Slices of White BreadFor this one it is best to use fresh thick cut slices
  •  Chocolate Hazelnut SpreadEnough for 6 dessert Braaibroodjies
  •  2 BananasRoughly chopped into thin pieces
  •  Icing or Caster Sugar

  1. Spread one side of each slice of bread with butter. Place half the slices buttered side down on a cutting board or bbq grid. Add chocolate hazelnut spread and banana. Top each sandwich with the other slice of bread with the butter on the outside. The butter will give the toasty a nice golden brown colour.
  2. Add the Braaibroodjies in a grid that can close. The OZ Braai BBQ Basket grid can Braai 6 Braaibroodjies at a time. Braai over mild coals, regularly turning the grid until both sides of the toasty is golden brown. In this case we do not have to cook the inside and just need to make sure that it is nice and golden on the outside.
  3. Add icing or caster sugar for additional calories and serve immediately after taking it off the Braai/BBQ.

Awesome Caramel Braai Dessert Pie

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One of South Africa’s best braai dessert! Braai Dessert Pie is a South African dish made with a pastry crust and a savory or sweet filling. The filling is usually made with meat, vegetables, and a sauce, and the pie is often served with a side of rice or potatoes. This is a spin on the classic braai pie , making it an awesome dessert to round off your next braai and blow your guests minds!

Ingredients

  • 2 x 400g rolls of puff pastry, defrosted
  • 1 x 360g tin Nestlé Caramel Treat
  • 1 x 410g tin pear slices (syrup or juice drained)
  • 1 handful pecan nuts
  • fresh cream or ice cream, to serve

Directions

  1. Roll out 1 of the rolls of puff pastry onto a clasping braai grid. Liberally spread caramel on the puff pastry.
  2. Layer with the pear slices. Crush the pecan nuts and sprinkle this over. Cover with the remaining roll of puff pastry and close your grid.
  3. Place over a medium to low fire and turn regularly. Your braai pie is ready once the puff pastry is puffed and golden and cooked through.
  4. Remove from fire and cut into slices using the grid marks as a guide.
  5. Serve with fresh cream or ice cream.

Chocolate Malva Pudding braai dessert

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One of South Africa’s best braai dessert!

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Ingredients

  • 250 ml cream
  • 125 ml milk
  • 125 ml butter
  • 190 ml sugar
  • 60 ml cocoa powder
  • 30 ml Rhodes Quality Apricot Jam

Method

  1. Make the sauce first: in a saucepan, combine the cream, milk, butter, sugar, cocoa powder and Rhodes Quality Apricot Jam.
  2. Whisk over a medium heat then bring to the boil, reduce the heat and simmer for 2 minutes. Remove from the heat and set aside.
  3. In a large bowl, sift the cake flour, cocoa powder, sugar, bicarbonate of soda and salt together.
  4. In a separate bowl, beat the egg, vinegar, milk, Rhodes Quality Apricot Jam and butter together and add to the dry ingredients. Beat for about 3 – 4 minutes until smooth and glossy.
  5. Divide the batter evenly between 6 greased ramekins. Pour enough sauce into each ramekin to cover the batter and bake in a preheated oven at 180°C for 25 – 30 minutes.
  6. Remove from the oven and cool for a few minutes before pouring over the remaining sauce.
  7. Serve warm with fresh cream, custard or ice cream.

The Best Malva Pudding braai dessert

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One of South Africa’s best braai dessert!

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Ingredients

Pudding:

  • 250 ml Sugar
  • 2 Eggs
  • 30 ml Apricot Jam
  • 30 ml Butter
  • 5 ml Vinegar
  • 125 ml Milk
  • 310 ml Cake Flour
  • 5 ml Bicarbonate Soda
  • 1 ml Salt

Sauce:

  • 250 ml Sugar
  • 2 Eggs
  • 30 ml Apricot Jam
  • 30 ml Butter
  • 5 ml Vinegar
  • 125 ml Milk
  • 310 ml Cake Flour
  • 5 ml Bicarbonate Soda
  • 1 ml Salt
  • 250 ml Fresh Cream
  • 125 ml Butter
  • 125ml Brown Sugar
  • 125 ml Water
  • 5 ml Vanilla Essence
  • 30ml Golden Syrup (optional)
  • 4 Star Anise (optional)

Method

  1. Heat the oven to 180°C Beat the eggs and sugar until light and fluffy. Beat in the apricot jam
  2. Melt butter in a small pot on medium heat and add the vinegar and milk Sift the flour, bicarb and salt together and add to the creamed mixture alternately with the milk. Pour into a deep round dish or an ovenproof casserole dish that takes about 2 litres
  3. Bake at 180°C for 45 minutes until the top is nicely browned
  4. Sauce: Bring the butter, cream, sugar and water to the boil and simmer, add star anise, vanilla essence and golden syrup and stirring all the time for 5 minutes. Remove from the stove. Pour over the hot baked pudding.
  5. Be Creative: Use Amarula Cream for Sauce. For Brandy Pudding: add 100 ml chopped Mixed Nuts (Walnuts), 100 ml Dates (Stone and Chopped) and 50 ml Glazed Cherries to the batter. add 100 ml Brandy to the Sauce.
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