Take the coconut cream out of the can & put it in a tight-lid container. Place in the refrigerator right away. The cream can be used right out of the can.
In a medium-sized frying pan, add 1 tbsp. coconut oil on medium heat. Then, in a medium-sized bowl, add oats, pecans, cinnamon, salt, and coconut & whisk together.
Slice according to how many peaches you are serving & when the peach is ripe enough. It should be easy to pull apart nicely at the half, & the pit should come right out.
Then place each half on the baking sheet with the inside facing up. Take a little bit of coconut oil & rub it on the top of the inside. Bake at 350 for 10 minutes.