Just a heads up. If you are making the coconut milk whipped cream you need to refrigerate the coconut milk over night.

To make the coconut milk whipped cream. Flip your cold can of coconut milk upside down and open it. There should be around 1/2 cup of coconut water at the top. Pour this into a container and save for another use. Scoop out the coconut cream and place in a bowl. Whip the cream for 3 to 5 minutes, until soft peaks form. Beat in the powdered sugar and vanilla. Place in the fridge while you make the syrup and fritters.

To make the Sweet Honey Bourbon Syrup. In a small sauce pan combine the honey, bourbon and water. Bring to a boil and then simmer for 10 -15 minutes or until slightly reduced. Remove from heat and pour into a small bowl. Let sit on the counter to thicken while you fry the fritters.

To make the Corn Fritters. Add the flour, sugar, baking powder, salt and 3/4 cup of the corn to a food processor. Pulse until blended together, then transfer mixture to a mixing bowl. Stir in remaining corn and coconut milk, mixing until a batter forms. It should be the consistency of a thick pancake batter.

Add oil to a medium-sized saucepan until it is 3-4 inches deep. Heat the oil to 350 degrees F.

While the oil heat up combine the strawberries, peaches and blueberries in a bowl and set aside until ready to use. When the oil is ready spoon 2-3 fritters worth of batter (about a 1 1/2 to 2 tablespoons) into the oil. Fry for 1-2 minutes, then lightly flip. Fry a few more minutes until golden brown. Remove with a slotted spoon and drain on a paper towel, then repeat with remaining batter. Serve with a dollop of Coconut Whipped Cream, strawberries, peaches and blueberries, and a drizzle of the Honey Bourbon Syrup.