Grilled Stone Fruit with Lemon Coconut Cream

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From the August/September 2017 issue Serves 4-6 Ingredients 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 Directions Make the coconut cream: Remove…

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