Grilled Fruit with Coconut Whipped Cream #deliciousness
It’s mid-July and it’s hot as shiz outside.
How does one satisfy their sweet tooth when it’s wayyyy too hot for an oven-baked dessert?
Easy. Get your grill out and try Christina’s Grilled Fruit with Coconut Cream deliciousness
For the Coconut Whipped Cream:
Ingredients:
- 1 14-ounce can coconut cream
- 1/4 – 3/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions:
- Refrigerate can of coconut cream overnight (or 8 hours)
- Place metal mixing bowl and beaters in the refrigerator or freezer 10 minutes before whipping
- Open can of coconut cream (make sure you don’t shake it.) Scoop out coconut cream solids into your chilled mixing bowl. Reserve remaining liquid for another use.
- Beat coconut cream for about 30 seconds with a mixer until creamy. Then add vanilla extract and powdered sugar and mix until creamy and smooth (about 1 minute). Taste and add more sugar or vanilla if needed!
- Serve immediately. If you must store it, refrigerate in a glass container or Mason jar for up to 3 days. Shake or whisk gently to fluff the cream again before serving.
#sizzle
Tips for Grilling Fruit:
- Our favorite fruits for grilling: watermelon, pineapple, apples, peaches, plumbs and pears.
- You want your fruit ripe, but not TOO ripe. Grill fruit right before you’d normally eat it.
- Cut fruit into large chunks to keep it from falling between the bars of the grill grate.
- Brush fruit with a high-heat, neutral oil. Melted unsalted butter or clarified butter also works well.
- Grill fruit over high heat for 3 minutes without moving or turning it to get the perfect sear aka GRILL MARKS. Flip and cook for 1 – 3 minutes more.
#grillmarks
THANKS CHRISTINA! 🙂
