4 tsp butter
4 tsp brown sugar
1/2 cup dessicated or shredded coconut
1/2 cup cream
1/2 cup coconut cream
Preheat the barbecue. Halve the nectarines and remove the stones. Place flesh side down on the grill and let cook for 3-4 minutes. Turn over and dot with butter, sprinkle over sugar then continue cooking for a further 3 minutes or until softened.
Toast the coconut in a pan or on the hotplate for a few minutes until golden.
Start whipping the cream. When half whipped, add the coconut cream and continue until softly whipped. Serve the nectarines with the toasted coconut and a spoonful of cream.