From the August/September 2017 issue
Serves 4-6


  • 1 (14-ounce) can full fat coconut milk, refrigerated for 24 hours
  • 3 TBSP honey, divided use
  • 1 tsp finely grated lemon zest
  • 3/4 – 1 pound red cherries, halved and pitted
  • 3 medium firm but ripe peaches, halved, pitted, and cut into large chunks
  • 1 TBSP coconut oil
  • 1/2 tsp ground cinnamon
  • Pinch of sea salt


  1. Make the coconut cream: Remove the lid from

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