Serves 2

3 medium peaches, sliced in half with the stone removed
¼ cup chopped, toasted pecans
1 can coconut cream

Place the can of coconut cream in the fridge overnight.

The next day place the cut peaches on a grill and grill them on medium heat until soft.

Scoop the solid coconut cream out of the tin and place it into a medium bowl. (You don't need the liquid out of the tin. You can use it in a smoothie or add it to a curry.)

Whip the coconut cream with a hand held beater until thickened. Spoon some coconut cream onto each peach half, sprinkle with pecans and serve.