Wednesday, August 16, 2017

Grilled Peaches With Coconut Cream

Grilled Peaches With Coconut Cream
Ingredients: 
Topping

1/2 cup (125 mL) full-fat coconut milk
2 tbsp (30 mL) granulated sugar
1/2 cup (125 mL) cold whipping cream
1/4 cup (50 mL) shaved or shredded unsweetened coconut
Peaches
1 lime
6 medium to large peaches or nectarines
2 tbsp (30 mL) butter
1 tbsp (15 mL) granulated sugar
1 tbsp (15 mL) coconut oil (melted)

Directions:
Stir coconut milk before measuring into a bowl; stir in sugar to dissolve. Cover and refrigerate until cold and thick, about 1 hour. 


Whip cream until peaks form; then whip in cold coconut milk. Cover and refrigerate until needed (cream holds nicely for several hours). 

Watching carefully, toast coconut, watching carefully, in a small frying pan over medium-low heat or under a broiler until golden; set aside.

Zest lime and squeeze juice separately; set aside.
 

When ready to serve, halve peaches and sprinkle with lime juice. Coat slices with oil and grill over medium heat until grill marks show and the peaches are tender but not falling apart.

Transfer to heatproof bowls and top with dollops of coconut cream; sprinkle with toasted coconut and lime zest. Serve immediately.


Serves 4

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