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Grilled Plums with Coconut Ice Cream and Coconut Black Pepper Shortbread

Perfect for late summer, this recipe is a great use of those leftover plums sitting on your counter, Creamy no churn coconut ice cream is topped with buttery coconut black pepper shortbread and a warm, caramelized, freshly grilled plum. The dessert as a whole sort of feels like a deconstructed coconut plum pie a la mode.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Freezing Time 4 hours
Total Time 5 hours
Servings: 4 people
Ingredients Method

Ingredients
  

Coconut Ice Cream
  • 2 cups heavy cream
  • 1 14 oz can sweetened condensed milk
  • ½ cup sweetened shredded toasted coconut
  • ½ teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • a pinch of salt
  • a dash of cardamom
Coconut Black Pepper Shortbread
  • ⅔ cup sweetened shredded coconut
  • ¾ cup unsalted butter at room temperature
  • ¼ cup unrefined coconut oil
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon coconut extract
  • ½ teaspoon salt
  • ½ teaspoon fresh cracked black pepper
  • ¼ cup cornstarch
  • 2 cups all purpose flour
Plums
  • 4 small plums sliced in half with the pit removed
  • ¼ cup brown sugar
  • 1 Tablespoons unsalted butter
  • fresh cracked black pepper

Method
 

Start by making the ice cream
  1. In a large bowl using either a hand or stand mixer fitted with a whisk attachment, whip the cream on high speed to stiff peaks. Add the sweetened condensed milk, shredded coconut, coconut extract, vanilla extract, salt, and cardamom. Mix on medium speed until JUST combined. You don't want to over-mix this, or the cream might deflate.
  2. Pour the ice cream into a loaf pan, cover with cling wrap, and freeze for 4 hours, or until firm.
Make the shortbread
  1. Preheat the oven to 325℉. Line a 7x11 inch rectangular baking pan with parchment paper. Set aside.
  2. In a food processor, pulse the shredded coconut until broken down a little. You just want to chop it down some so there are no big pieces. Set aside.
  3. Add the butter, coconut oil, and sugar to a large mixing bowl and, using a hand or stand mixer fitted with a paddle attachment, beat on medium high speed until creamy and fluffy. Add the vanilla extract, coconut extract, salt, and pepper, and mix until just combined. Once combined, add in the cornstarch and four and mix on low speed for 30 seconds, and then turn it up to medium speed and continue to mix for 1 minute until a thick dough forms. Fold in the shredded coconut so it's evenly combined.
  4. Press the dough into the previously prepared baking dish. Try and get it as compact and even as possible. Poke the top of dough with a fork all over to prevent air bubbles. Bake for 42-45 minutes or until slightly browned on the sides. Oven times may vary depending on what kind of oven you're using. Allow the shortbread to cool in the pan set on a wire cooling rack for at least an hour or until cooled completely. Then lift it out of the pan and cut into squares or rectangles (Any size will work!)
When ready to serve prepare the plums
  1. Heat a griddle over medium heat. As it warms up, press roughly a teaspoon of brown sugar onto the open cut surface of each plum half. Melt the unsalted butter on the warm griddle. Once melted, place the plums open side down, and cook for 1-2 minutes or until they are golden brown and slightly charred.
  2. To serve, scoop one or two scoops of the ice cream into each serving bowl, and top with two half plums and a crumbled piece of shortbread. Top with a sprinkle of fresh cracked black pepper and enjoy right away! Leftover ice cream will last up to 1 month sealed In the freezer, and the shortbread will last up to 5 days sealed in an airtight container at room temperature.