Coconut Grilled Corn

Coconut Grilled Corn



  • 4 ears corn, unhusked 
  • 1 tablespoon coconut oil
  • 1 cup coconut milk 
  • 1 tablespoons coconut sugar 
  • ¼ jalapeño pepper, finely sliced
  • Juice of one lime  
  • 1/2 teaspoon sea salt
  • 1/2 cup unsweetened shredded coconut


  1. In a large bowl, combine the coconut oil, coconut milk, coconut sugar, jalapeño, lime juice, sea salt, and 1/4 cup shredded coconut. Whisk to combine. 
  2. Place the mixture into a large saucepan and let the sauce caramelize, about 10-15 minutes. 
  3. In the meantime, rinse your corn and place the corn onto a large tray. 
  4. Once the sauce is caramelized, pour it over the corn. Heat a grill ban or barbecue and place the corn on top. Let it grill, about 20 minutes depending on heat. 
  5. In the meantime, toast the remaining 1/4 cup coconut in the toaster for about 3-5 minutes. 
  6. Garnish corn with toasted coconut and cilantro and serve. 

Leave a comment