Grilled Peach Shortcake with Coconut Whipped Cream

Grilled Peach Shortcake with Coconut Whipped Cream

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


4 peaches, halved and seeds removed

canola oil for brushing

16 Walker's 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 Walker's Shortbreads on the bottom, top with a few slices of peaches, a dollop of coconut whipped cream and sprinkle with fresh blueberries.