To make the whipped coconut cream, place the bowl of a stand mixer in the freezer for 5 to 10 minutes to chill. Remove the bowl from the freezer and scoop out the solid portion of the chilled coconut milk into the bowl. (You can reserve the liquid from the coconut milk and add to smoothies, if desired. Do not use the liquid for the whipped cream or else it won't yield a fluffy texture.) Whisk on medium-high speed until light and fluffy. Add 2 teaspoons honey and the vanilla extract. Whisk until well blended.

Preheat grill to medium heat. Grill peaches until tender, about 3 minutes on each side. Remove from the grill and cool slightly.

Arrange the peaches on a plate. Top with whipped coconut cream, chopped pecans and a drizzle of the remaining honey, as desired. Serve immediately.

*Note: You can omit the honey or use your favorite sugar substitute in the coconut cream.