Charred Peaches & Cream

Directions

1. Toast coconut flakes at 275F for 25 minutes. Toss around every 10 minutes so that it does not burn.
2. Make cream by whipping ½ quart of heavy cream, and ½ a can of sweet condensed milk until nice and firm mousse texture is achieved. Set in fridge until ready to serve.
3. Place peaches in cast iron pan or sheet pan in order to torch.
4. Torch the peaches using the Bernzomatic torch. Plate and top with cream and toasted coconut.