Coffee Caramel Sauce and Grilled Bananas

For the sauce: Bring water and sugar to a boil in a small saucepan. Reduce heat and simmer for 10 minutes or so, until sugar has entirely dissolved and solution has thickened. Stir in coconut milk. Simmer for 15 minutes more, until sauce begins to brown slightly and has thickened; stir frequently. Add instant coffee granules and stir until completely dissolved. If desired thickness has been reached, remove from heat; if not, simmer until sauce has thickened to your liking. Let cool a bit before serving.

For the bananas: Slice bananas in half lengthwise. Brush both skin and flesh of bananas with oil. Heat grill to medium heat. Grill bananas about 5 minutes per side, until soft, slightly caramelized, and grill-marked.

Serve bananas warm still in skin with flesh side up, drizzled with caramel sauce. Enjoy!

Note: Store extra caramel sauce in the fridge, and reheat it slightly before using to liquefy any crystallization.