Method

• Preheat the oven to 180 degrees
• Cut the peach flesh away from the stones and place in a roasting tray
• Cut the butter into small cubes and place over the top of peaches with the honey and vanilla essence
• Cook the peaches until they are starting to soften then turn the oven to grill to finish the peaches
• Continue to cook until they are starting to caramelise and then remove from the oven and set aside
• To make the mousse, sprinkle the gelatine over the cold water and leave for a few minutes
• Whip the cream and the icing sugar together until thickened and set aside
• Heat the coconut cream in a pot to a simmer, pour over the white chocolate in a bowl to melt
• Mix through to completely melt the white chocolate
• Add the soaked gelatine and continue to mix until it is all combined
• Allow the mix to cool to room temp before folding in the whipped cream
• Place the mousse into glasses or individual moulds or a large bowl
• Set in the fridge
• Once the mousse has set, top with the peaches and extra toasted coconut