Tropical Fruit Kebabs

Directions

1. 1
   Place the butter in a small skillet.
2. 2
   Split the vanilla bean and scrape the seeds onto the butter.
3. 3
   Mash seeds into the butter with the back of a spoon.
4. 4
   Add the scraped pod and melt the butter over low heat.
5. 5
   Remove from heat and set aside to steep.
6. 6
   Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering.
7. 7
   Remove from heat and stir in chocolate until melted and smooth.
8. 8
   Stir in the lime zest.
9. 9
   Set aside.
10. 10
    (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
11. 11
    If using wooden skewers, soak them in water for 30 minutes before grilling.
12. 12
    Prepare an outdoor grill with a low-medium fire.
13. 13
    Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks.
14. 14
    Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya.
15. 15
    Brush lightly with some of the vanilla butter.
16. 16
    Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side.
17. 17
    Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.