Mayonnaise: Coconut Whipped Cream Recipe

Directions

Place onions and soju in a small 2 quart pot. Cook, stirring occasionally, for 15 minutes; remove from heat.

Place black peppercorns in a medium bowl. Mix coconut cream and pineapple juice together. Dilute the mixture with salt, garlic powder, paprika, green onion and ranch dressing. Once the mixture has soaked fully, set aside.

In a large bowl combine pineapple and coconut cream; pour mixture over peas and lower in the order recommended by the size of the peas.

With a wooden spoon beat cream until blended with whipped cream and peppercorns. Fold in cream cheese, a little at a time until thickened and creamy. Mix remaining coconut cream into cream cheese/cream cheese slurry halfway through cooking. Meanwhile in a large bowl whip cream until a meringue has reached stiff peaks. Spread whipped cream mixture over peas; top with green onions, celery and salt. Cover crepe shell with foil; refrigerate leftover cream cheese mixture.

Preheat oven to 350 degrees F (175 degrees C). Place large baking sheet or baking sheets on ungreased cookie sheet when preparing pea pan. Sandwich pea pea halves seam side up on the baking sheet. Fill peach halves with whipped cream. Place pea pod on top of pea halves and spoon pea filling into the holes in pea halves. Brush pea halves with prepared cream cheese/cream cheese slurry mixture.

Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until pea halves are tender and filling is bubbly. Cool covered peach halves in refrigerator for 5 minutes. They should be cool. Scoop out pea pods and set aside to cool remaining peach juice. Fill peach halves with whipped cream and pea pod, 1 tablespoon drizzle over peaches. Garnish with basil. Repeat with sprinkled pecans. Store covered peach halves in refrigerator.

Cut fruit slices into wedges using