Pineapple & Bananas with Coconut Syrup

This is fruit salad reimagined as something a little more grown-up. Brown rice syrup simmers with water until it thickens into a soft caramel, then coconut milk and a whisper of rosewater go in off the heat so the syrup stays glossy and fragrant.

Pour it over fresh pineapple, cantaloupe, and sliced bananas and you’ve got a vegan dessert that drinks like a tropical drink and eats like a spoonable sundae. Naturally gluten-free, dairy-free and refined-sugar-free.

The rosewater is optional but transformative. A little goes a long way, so measure carefully. It pulls the dish toward Persian and Southeast Asian flavor profiles and keeps the coconut from feeling one-note.

Serve slightly chilled or at room temperature. The fruit oxidizes if it sits too long in the fridge, so toss it with the syrup right before serving for the cleanest look.

Kitchen Tips

• Pick a pineapple that smells sweet at the base. The eye color is a poor ripeness cue but the aroma never lies.
• Slice the bananas last so they don’t brown. A drop of lime juice keeps them looking fresh longer.
• The syrup thickens further as it cools, so pull it off the heat while it still pours easily off a spoon.
• Leftover syrup keeps in the fridge for a week. Drizzle it over oatmeal or yogurt.

Variations

• Swap brown rice syrup for maple syrup or honey if rice syrup is hard to find.
• Add a tablespoon of toasted coconut flakes and a few mint leaves at serving for crunch and color.
• Swap cantaloupe for mango or papaya when in season.