3tablespoonsof coconut palm sugar,plus more for sprinkling
1/4teaspoonof sea salt
1teaspoonof cinnamon
2tablespoonsof coconut oil,melted
Instructions
Peaches
Cut peaches in half. Remove the seed and a bit of the pulp to create a vessel for your filling
Combine all dry ingredients in a bowl, mix well to combine. Add coconut oil and stir well
Spoon filling into peach halves, packing down to fill (the more the better)
Sprinkle some extra coconut sugar on top of each peach, place in a 8×13 baking dish
Bake in 375 oven for 25 minutes, until filling is slightly brown and peaches soft
Remove from oven, allow to cool
Bourbon Whipped Coconut Cream
Place can of full fat coconut milk in fridge for at least 6 hours or as long as 24 hours
Open can and spoon thick hard cream which will be on the top of the can into a large bowl, stop as soon as you get to the liquid. Reserve liquid for smoothies, or curries, or any other treat you can think of
Using an electric mixer beat together coconut cream, bourbon, and coconut palm sugar until you reach consistency of thick whipped cream
Notes
To serve, spoon whipped coconut cream onto each peach half