Grilled Stone Fruit Salad with Coconut Crème Anglaise

Serve fruit warm off the grill, or grill them in advance and serve at room temperature.

1 cup coconut milk
1 vanilla bean, split (TIP: If you don’t have a whole vanilla bean, substitute with 2 tsp pure vanilla extract.)
2 tbsp organic evaporated cane juice, divided
2 large egg yolks
High-heat cooking oil (such as grape seed or safflower), as needed
2 peaches, halved and pitted
2 nectarines, halved and pitted
2 plums, halved and pitted
2 cups cherries
1/4 cup coarsely torn fresh basil

In a small saucepan on medium, heat milk, vanilla bean and 1 tbsp cane juice until just steaming and small bubbles form around edges, stirring occasionally, about 3 minutes. In a medium heat-proof bowl, whisk egg yolks with remaining 1 tbsp cane juice. Once milk is warmed, very slowly pour milk mixture into egg mixture in a very thin stream, whisking constantly. Stir mixture back into saucepan and return to medium heat, stirring constantly with a wooden spoon or spatula until steaming and thick enough to coat the back of a spoon, about 8 to 10 minutes.
Strain mixture through a fine mesh sieve into a bowl. Using a knife, scrape any remaining vanilla out of pod and stir into crème anglaise, discarding pod. Place plastic wrap directly on surface and refrigerate until cold, at least 1 hour or up to 3 days.
Preheat a grill to medium-high and brush grates with oil. Add peaches, nectarines and plums to grill, cut side down, and grill for 3 to 4 minutes, until warm and lightly charred. Flip and grill for about 2 minutes more. Transfer to a cutting board. When cool enough to handle, cut each half lengthwise into 2 pieces. Drizzle crème anglaise over each plate and divide peaches, nectarines and plums over top. Garnish evenly with cherries and basil.