Serves 4

8 nectarines

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.