The sweet and tart kiwifruit, creamy and rich coconut whipped cream, the warm and cool pairing, it's a total tropical treat, mouth explosion. I used SunGold kiwis but green ones work well too.
Cuisine: American, Canadian
Servings: 6 servings
Calories: 197 kcal
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.
*Not all coconut milk is made the same. If you find coconut cream or premium coconut milk, you are likely good to go, but when it comes to coconut milk, the brand that I have seen work best is Thai Kitchen. If your coconut milk doesn’t turn solid then use the coconut milk for a different recipe. Once you find the brand that works the best for you, make sure to note it.