Prepare the coconut whipped cream first. Take a can of full-fat coconut milk chilled in the fridge, and scoop out 1 cup of the solidified coconut cream. Whip the coconut milk until it's light and airy.
Chop the basil leaves finely and add to the coconut whipped cream.
Cut the peaches in half and remove the stones.
Put the halves cut side down on a hot grill or cast iron skillet. Toast for about a minute or to without touching the fruit. Don't try to check how the peach halves do. They do just fine without you peeking.
Remove the fruit from the skillet on a serving plate the grilled side up.
Spoon the cream on the grilled peaches and garnish with berries, toasted almond flakes, and basil leaves. Serve immediately.
The grilled peaches can be served warm or cooled. They are at their best warm, but the coconut milk melts pretty fast on the hot fruit, so they have to be served immediately after the coconut whipped cream has been spooned on them.ALWAYS Keep a can or two of full-fat coconut milk in your fridge. You never know when you'll need coconut whipped cream or have an urgent need to make coconut ice cream or a raw cake.
Grilled Peaches with Coconut Whipped Cream https://thequeenofdelicious.com/en/grilled-peaches-with-coconut-whipped-cream/