Method

1. Transfer ice cream into a bowl.
2. Add toasted coconut and mix to combine before returning to freezer.
3. Cut nectarines into wedges from the seed.
4. Gently heat butter and brown sugar in a heavy based pan.
5. Add nectarine wedges and gently saute for 5-6 minutes or until just soft and well coated with syrup.
6. Spoon onto desert plates and serve immediately with a scoop of coconut ice cream.
7. Add rum to nectarines in the last minute of cooking for a more adult desert.