Grilled Kiwi with Coconut Whipped Cream

• Canned Goods

  • 1 Can Coconut cream or premium coconut milk

• Baking & Spices

  • 2 tbsp Powdered sugar

• Other

  • 6 Kiwifruit (green or sungold

Found on itdoesnttastelikechicken.com

Description

Ingredients

• 1 Can Coconut Cream or Premium Coconut Milk (see notes), chilled in the fridge overnight
• 2 Tablespoons Powdered Sugar
• 6 Kiwifruit (green or SunGold)

Directions

• Flip the can of chilled coconut cream upside down. Open it, and there will be coconut water sitting on top. Pour that off. The remainder of the can with be the coconut cream that has turned solid. Scoop the solid cream into a large bowl, add in the powdered sugar and beat it in. Unlike traditional whipped cream, you aren’t going from liquid to fluff, you are starting with a solid and beating it down until it is fluffed. If your whipped cream is too stiff, add in a tablespoon at a time of the coconut water until the desired consistency is reached. Keep chilled in the fridge until ready to serve.
• Slice off the top and bottom of the kiwis, then insert a spoon between the skin and fruit. Rotate the spoon around the fruit to remove all the skin. Slice the kiwis in half lengthwise, and put them on a lightly greased hot grill. Grill for just a few minutes until the kiwis are fragrant and the bottoms caramelize and get golden. I found mine stuck the the pan a little bit, so just use a spatula to gently lift them off. Serve with a dollop of the coconut whipped cream, and prepare for your total tropical treat sensation.