Grilled Stone Fruit With Coconut Snow

• 1/4 cup sugar
• 1/4 cup water
• 1 cup coconut milk (I used full-fat)
• 2 tablespoons lime juice
• 2 tablespoons basil
• 2 tablespoons mint
• 4 nectarines (or peaches, apricots, or bananas!)
• Neutral flavored oil

1. Heat sugar and water until sugar has dissolved into a simple syrup. Cool. Mix 3 tablespoons of the simple syrup with coconut milk, lime, a pinch of salt, and 1 tablespoon each of the basil and mint. (And if you want a nice cocktail while you grill the fruit, muddle a couple lime halves with basil and mix with remaining simple syrup and tequila!)
2. Pour the mixture into a 9-x-9-inch baking dish, cover and freeze. You can either stir with a fork every 15 minutes or so to get a finer crumble, or let the whole thing freeze and crack it into chunks. (It took a little over an hour for mine to set.) This can be made ahead.
3. Heat a grill and be sure the grate is clean. Cut fruit in half, lightly brush with oil, and grill cut side down just until grill marks appear. Put on a plate (or bowl) and top with coconut snow. Garnish with basil and lime zest if desired.

sugar, water, coconut milk, lime juice, basil, mint, nectarines, oil

Taken from food52.com/recipes/22115-grilled-stone-fruit-with-coconut-snow (may not work)