Grilled Peach Shortcake with Coconut Whipped Cream
Ingredients
The shortcake
-
4
pieces
peaches, halved and seeds removed
-
as needed
none
canola oil for brushing
-
16
bars
Walker's Shortbread Bars
-
¾
cup
fresh blueberries
Coconut whipped cream
-
13.5
oz
can of full fat coconut milk
-
1
teaspoon
vanilla
-
2
teaspoons
honey
Instructions
- Refrigerate the coconut milk overnight.
- The next day, gently remove the can without mixing the cream and milk.
- Chill a medium glass bowl in the refrigerator for 10-15 minutes.
- Scoop the cream from the can into the chilled bowl.
- Add honey and vanilla to the cream, and beat with a hand mixer until soft peaks form.
- Preheat the grill to medium-high heat.
- Brush the flesh side of each peach with canola oil.
- Grill the peaches for 2-3 minutes, then remove and slice them.
- Assemble the shortcake by placing two shortbread bars at the bottom, topping with peach slices, a dollop of coconut whipped cream, and fresh blueberries.
Nutrition Facts (estimated)
Servings
8 shortcakes
Calories
207
Total fat
23g
Total carbohydrates
22g
Total protein
2g
Sodium
89mg
Cholesterol
3mg
You might also like