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.
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