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Ingredients
| 1 tbsp | vegetable oil | (15 mL) |
| ½ cup | full fat coconut milk | (125 mL) |
| 2 tbsp | sugar | (30 mL) |
| ½ cup | cold Ontario whipping cream | (125 mL) |
| 6 | ripe Ontario nectarines | |
| ¼ cup | shredded coconut | (60 mL) |
| Garnish | fresh mint |
Directions
- Vigorously shake coconut milk before opening. Add coconut milk and sugar to a large bowl. Mix until sugar dissolves. Place bowl in refrigerator to allow for milk to thicken; about 1 hour. Using an electric hand mixer, beat whipping cream until peaks form. Slowly add in cold coconut milk, continuing to whip until combined. Cover and refrigerate until nectarines are grilled.
- Pre-heat grill to medium.
- Slice nectarines in half and remove pit. Brush cut side with vegetable oil. Place on grill cut side down; grill 4-6 minutes or until nectarines are warm and softened.
- To assemble place nectarine cut side up on plate. Spoon a dollop of coconut cream into center. Sprinkle with shredded coconut and garnish with fresh mint.
EXPERT TIP: make this recipe in 15 minutes or less using Gay Lea® Real Coconut Whipped Cream (https://www.gaylea.com/products/whipped-cream/coconut-whipped-cream)
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