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Grilled Peach Shortcake with Coconut Whipped Cream

  • Author: Krista
  • Prep Time: 8 hours
  • Cook Time: 4 mins
  • Total Time: 8 hours 4 mins
  • Yield: 8 shortcakes 1x
  • Category: Dessert, Grilling Recipes, Easy Healthy Recipes, Kid Friendly

Scale

Ingredients

  • 4 peaches, halved and seeds removed
  • canola oil for brushing
  • 16 Walker’s Shortbread Bars
  • 3/4 cup of fresh blueberries

Coconut Whipped Cream:

  • 13.5oz can of full fat coconut milk
  • 1 teaspoon of vanilla
  • 2 teaspoons of honey

Instructions

For Coconut Whipped Cream:

  1. Place can of coconut milk in refrigerator overnight.
  2. The next day gently remove can from refrigerator so as not to mix the cream and milk.
  3. Place a medium glass bowl in refrigerator for 10-15 minutes prior to making whipped cream to chill.
  4. Gently scoop the cream portion out of the can and place in a chilled glass bowl.
  5. 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.
  6. Place back in refrigerator.

For Shortcake:

  1. Preheat grill to medium high heat.
  2. Lightly brush each peach with canola oil, on the flesh side of the peach.
  3. Place on grill for 2-3 minutes. Remove and slice.
  4. Assemble Shortcake. Place 2 Walkers Shortbreads on the bottom, top with a few slices of peaches, a dollop of coconut whipped cream and sprinkle with fresh blueberries.

Nutrition

  • Serving Size: 1 shortcake
  • Calories: 207
  • Sugar: 11 g
  • Sodium: 89 mg
  • Fat: 23 g
  • Saturated Fat: 8 g
  • Carbohydrates: 22 g
  • Fiber: 1 g
  • Cholesterol: 3 mg