BODACIOUS Baked Nectarines with Whipped Cream and Toasted Coconut
Prep time
Cook time
Total time
This recipe is AIP-friendly
Recipe type: Sweets
Serves: 4
  • 4 nectarines
  • 1 Tablespoon coconut oil (approximately)
  • 1½ Tablespoons honey (approximately)
  • 1 can coconut cream (400 mls/13.5 fl oz) refrigerated for 6 hours or overnight
  • 1 teaspoon vanilla powder
  • 3 Tablespoons coconut flakes
  1. Heat your oven to 180°C (350°F). Pop a metal mixing bowl into the fridge.
  2. Using a sharp knife, carefully halve your nectarines. Gently prise the stone out of each nectarine.
  3. Pop the nectarines into a baking dish. Top each half with a small knob of coconut oil and an equally small drizzle of honey.
  4. Bake for 20 - 25 minutes, until bubbling and soft.
  5. While the nectarines are in the oven, prepare your whipped cream and toasted coconut.
  6. Remove the lid from the coconut cream and carefully scoop out the separated fat. Place this into your chilled bowl. (Save the leftover coconut liquid for a smoothie)
  7. Whip the cream until fluffy - a minute or two. Add ½ Tablespoon of honey and the vanilla powder and whip again.
  8. Heat a fry pan over a medium flame. When hot, pop in your coconut flakes. Using a spatula, keep the flakes moving around the pan. Don't walk away! When they are toasty and brown, tip into a ramekin and allow to cool.
  9. When your nectarines are ready, place two onto each plate. Spoon over the leftover juices from the baking dish, top generously with coconut cream and sprinkle over coconut flakes.
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