1canfull-fat coconut milk,refrigerated for 24 hours
1½tablespoonsmaple syrup
1/2teaspoonvanilla extract
Equipment:
Mixing bowl,chilled for 15 minutes
Whisk or beaters,chilled for 15 minutes
Instructions
Grilled Peaches:
Heat grill to medium high heat.
Using a sharp knife cut along each peach's seam to cut all in half. Remove the pit.
In a small bowl add the coconut oil or oil of choice, cinnamon and ginger and mix well. Brush each cut side with oil mixture.Place the peaches cut-side down on the grill and cook for 4 to 5 minutes until grill marks appear. Flip the peaches and grill until the peach skins are slightly charred and the peaches are soft, approximately 3 to 5 minutes.Remove from the grill. Serve the grilled peaches with Maple Coconut Whipped Cream recipe below.
Maple Coconut Whipped Cream:
Remove the coconut milk from the refrigerator, scoop out the coconut cream from the can, and place the cream into the chilled mixing bowl with a spoon. You can save the leftover coconut milk for smoothies, if desired. With the chilled whisk or beaters, whip the coconut milk for about 30 seconds, and then add the maple syrup and vanilla extract. Continue to whip until creamy and smooth.Serve immediately with grilled peaches.