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.