Small Batch Vegan Bourbon Peach Cobbler with Ginger Coconut Whip

For the cobbler:

1/2 cup peaches
1/4 cup sugar, divided in half
1/8 to 1/4 cup bourbon to taste
1 tablespoon vegan butter
1/2 cup self-rising flour
1/2 cup non-dairy milk

Preheat oven to 350 degrees F.

In a small saucepan, combine peaches, half the sugar, and bourbon. With pan off the stove, turn flame to medium. Return pan to burner and cook for about 10 minutes till the sugar is dissolved.

Meanwhile, melt the vegan butter in a small 5 or 6 inch round casserole dish.

In a small bowl, whisk together the flour, remaining sugar, and non-dairy milk. Pour directly into the casserole dish with the melted butter. Gently spoon the peaches right on top of the batter. Pour most of the remaining liquid over the batter. I like to save some of this peachy syrup to pour over the top after the cobbler is baked.

Place in pre-heated oven and bake for about 40 minutes (depending on oven) till nicely browned. Serve with ginger coconut whip!

For the coconut whip:

Spoon the solid coconut cream off the top of 1 refrigerated can of full fat coconut milk. Whip with a couple tablespoons of powdered sugar to taste and about 1/2 to 1 teaspoon fresh grated ginger. If the coconut whip is too soft, place in freezer to firm up for a few minutes and then whip again.