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Grilled Peach Shortcake with Coconut Whipped Cream

Grilled Peach Shortcake with Coconut Whipped Cream

  • 15 Minutes
  • 8 People
  • Easy
  • Favorite

Filled with buttery shortbread, grilled peaches, and coconut whipped cream – a sure winner this summer!

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Ingredients

  • 4 peaches, halved and seeds removed
  • canola oil for brushing
  • 16 Walkers Shortbread Fingers
  • ¾ cup fresh blueberries
  • 13.5 oz can full fat coconut milk
  • 1 teaspoon vanilla
  • 2 teaspoons honey
Grilled Peach Shortcake with Coconut Whipped Cream

Method

1
First, make the Coconut Whipped Cream: Place can of coconut milk in refrigerator overnight and gently remove can from refrigerator so as not to mix the cream and milk.
2
Place a medium glass bowl in refrigerator for 10-15 minutes prior to making whipped cream to chill.
3
Gently scoop the cream portion out of the can and place in a chilled glass bowl.
4
Add honey and vanilla extract to coconut milk. Using a hand mixer, beat the milk on high until it has soft peaks. About 2-3 minutes.
5
Place back in refrigerator.
6
Preheat grill to medium high heat.
7
Lightly brush each peach with canola oil, on the flesh side of the peach.
8
Place on grill for 2-3 minutes. Remove and slice.
9
Assemble Shortcake. Place 2 Walkers Shortbreads on the bottom, top with a few slices of peaches, a dollop of coconut whipped cream and sprinkle with fresh blueberries.

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