2 mangoes, peeled, stoned and cut into 1.5 cm (3/4 inch) pieces
1 papaya, peeled, seeds removed and cut into 1.5 cm (3/4 inch) pieces
1/2 pineapple, skinned, cored and cut into 1.5 cm (3/4 inch) pieces (see page 242)
2 tablespoons soft light brown sugar
2 tablespoons desiccated coconut
vanilla yogurt, to serve (optional)
Cut the lemon grass stalks into 20 cm (8 inch) lengths and cut each in half lengthways. Remove the tough outer layers and trim one end of each stalk to make a point (this makes skewering the fruit easier).
Thread the fruit alternately on to 8 lemon grass skewers, then place in a single layer on a baking sheet. Mix together the sugar and coconut in a small bowl, then sprinkle over the fruit.
Cook under a preheated hot grill for 1–2 minutes or until the sugar caramelizes and the coconut is toasted. Serve immediately, accompanied by vanilla yogurt, if using.