Yields 4 servings
Maple Roasted Peaches
4 fresh peaches, cut in half and pitted
2 tablespoons pure maple syrup, plus extra for drizzling
Pinch of cardamom
Preheat oven to 400 degrees F (205 degrees C).
Brush top of each peach with maple syrup and roast for 20-30 minutes, or until peaches are fork tender.
Coconut Whipped Cream
14 ounces (414 ml) full-fat coconut milk
1 tablespoon powdered sugar
At least 8 hours before roasting the peaches (preferably overnight), chill the coconut milk in the refrigerator, taking care not to disturb or shake the container. The coconut milk will separate (which is what we want). Once cold, skim the white coconut milk off the top and place into a medium mixing bowl, taking care not to include any of the clear coconut milk. You may save the clear coconut milk for another purpose (such as smoothie making). Beat in the powdered sugar and continue whipping the coconut milk on high for 5-7 minutes while it increases in volume and gets soft peaks.
Place in the refrigerator until peaches are ready (the whipped coconut milk will keep for a couple days).
To serve, dust peaches with cardamom, drizzle on a little more maple syrup, and serve with a side of coconut whipped cream.