4 Freestone Peaches
4 tsp maple syrup
1 can coconut milk
1 ½ cups blackberries
8 mint leaves
¼ cup Park Lane Pantry granola
1. Preheat grill to medium high and brush the cut halves of the peaches with syrup. Place cut side down on the grill and cook until you get grill marks.
2. Open the can of coconut milk and add only the cream on the top to a bowl. Whip until soft peaks form.
3. In a blender, puree half of the blackberries until smooth and fold into the cream.
4. To serve, top peach halves with coconut cream, a fresh blackberry, a sprinkle of Park Lane Pantry granola and garnish with a mint leaf.