2 13.5-oz BPA-free cans coconut milk, refrigerated overnight (NOTE: It's important to use a brand without fillers and gums for this recipe.)
3 tbsp raw honey
Chill a large mixing bowl and beaters (for an electric hand mixer) in the refrigerator for 15 minutes.
Meanwhile, in a small pot on medium-low, bring peaches, ¼ cup water, 1 tsp vanilla and 1/8 tsp salt to a simmer. Cover and simmer, stirring occasionally, for 10 minutes, using a spoon to crush and break up pieces until texture is a chunky purée. Remove from heat and cool completely.
Meanwhile, scoop solid white cream from coconut milk cans into chilled bowl; reserve liquid for another use. Using hand mixer, beat cream for 1 minute, until light and fluffy, then add remaining 1 tsp vanilla, 1/8 tsp salt and honey. Beat on high for 1 additional minute. Fold peach purée into coconut mixture, then pour into a parchment-lined loaf pan, spreading so that top is even. Freeze for 3 to 4 hours, stirring vigorously every 30 minutes.
To serve, let stand at room temperature for 20 minutes, then slice into individual servings using a warmed knife, or use a warmed ice cream scoop (run under hot water for 20 seconds).
A wonderful alternative to the heavy, sugar-laden treats of the holidays, this mousse is deliciously light and free of refined sugar. And, thanks to the addition of coconut and cayenne, it'll help rev up your metabolism to get you back on track in the new year!
Hailing from England, a fool is a custard-based dessert mixed with cooked fruit. Here, we substitute coconut cream and crème fraiche for the custard and stir in lightly sweetened cherries. Layered with fresh nectarines, this is one of the easiest and prettiest desserts you can make.