1can coconut milkrefrigerated for at least 24 hours
3tbsptoasted nutschopped (pecans/peanuts or hazelnuts all work)
For the coconut cream
To ensure the cream is as thick as possible, only use the thick part of the coconut milk. To ensure you only get this part of the milk, remove the can from the fridge (be sure not to shake it) and flip the can upside down.
Now the liquid milk will be on top while the thicker coconut cream which we want is on the bottom. Open the can and pour the liquid into a bowl (this milk can be saved and used in a soup or smoothie)
Remove the thick cream from the can and place in a container in the freezer while you prepare the rest of the dessert
For the Grilled Nectarines
Set your barbecue to medium heat
Cut the nectarines in half, remove the stone and place on the grill
In a pan on medium low heat add the honey, coconut oil, vanilla and salt and allow to melt, stirring regularly. Keep an eye on it to ensure it doesn't burn. Once the mixture has begun to bubble, remove from the heat.
While the fruit grills, brush it generously with the coconut oil & honey sauce. It should take the nectarines 15-20 minutes to cook, flipping half way through. Remove from the grill once they are tender and have grill marks on both sides.
Return the sauce to the stove before serving to warm it up (or you can quickly microwave it)
To serve place 1 or 2 halves of the nectarine on a plate, top with a scoop of the coconut cream, drizzle the sauce over top and then sprinkle with nuts. Enjoy!