Grill up this easy tropical dessert at your next BBQ!

INGREDIENTS

For the whipped cream:

• 1 can full-fat coconut milk (or coconut cream), chilled overnight

• 1 tbsp coconut nectar

For the rest:

• 1/2 ripe pineapple

• 2 semi-ripe mangos

• 4 ripe peaches

• Honey for drizzling

• Toasted coconut flakes

LET'S GET COOKING...

• Prep the fruits: remove pineapple skin and core and slice into rings. Peel mango and slice into large flat slices. Slice peaches in half and remove the pits.

• Grill sliced fruit on med-high heat, until grill marks form. Set aside.

• Open the chilled can of coconut milk, and then drain as much liquid as possible into a bowl (save the liquid for another recipe!).

• Scoop out the coconut cream and place into a chilled mixing bowl. Whip on high speed for about 4-5 mins. Add coconut nectar (or sweetener of your choice) and whip again.

• Serve the grilled fruit with a drizzle of honey, crushed nuts, and a dollop of coconut whipped cream.

bon appetit