Caramelised nectarines with coconut cream
|4 tsp||Brown sugar|
|½ cup||Desiccated coconut|
|½ cup||Coconut cream|
- Preheat the barbecue. Halve the nectarines and remove the stones. Place flesh side down on the grill and let cook for 3-4 minutes. Turn over and dot with butter, sprinkle over sugar then continue cooking for a further 3 minutes or until softened.
- Toast the coconut in a pan or on the hotplate for a few minutes until golden.
- Start whipping the cream. When half whipped, add the coconut cream and continue until softly whipped. Serve the nectarines with the toasted coconut and a spoonful of cream.