- 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
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.
Place a medium glass bowl in refrigerator for 10-15 minutes prior to making whipped cream to chill.
Gently scoop the cream portion out of the can and place in a chilled glass bowl.
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.
Place back in refrigerator.
Preheat grill to medium high heat.
Lightly brush each peach with canola oil, on the flesh side of the peach.
Place on grill for 2-3 minutes. Remove and slice.
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.