- 14-ounce can of full fat coconut milk, chilled overnight in refrigerator
- 2 tablespoons powdered sugar
- Scrapings from 1/2 vanilla bean or 1/2 teaspoon vanilla extract
- 3-4 firm nectarines, sliced
Remove coconut milk from refrigerator without shaking. Open and carefully spoon out top layer of white, thick cream. Set aside leftover translucent coconut liquid.
Using a hand blender or whisk, beat the cream until peaks form, incorporating as much air as possible as you go. Blend in sugar and chill in refrigerator until served.
Pour 1/4 cup of reserved coconut liquid* (do not mind any excess coconut cream pieces) into a large sauté pan and heat on medium-high. Once hot, add nectarine slices and cook until soft, stirring to cook all sides. Remove from heat.
Once slightly cooled, place warm nectarine slices into bowls and top with coconut cream.
*Any leftover coconut liquid can be used to cook more fruit or in another dish such as curry or coconut rice.