Preheat the oven to 350 F and lightly grease a 9x13" casserole dish.

Combine the peaches and 1/4 cup of coconut sugar in a saucepan. Set on the stove over low heat for 5 minutes, stirring often, until the sugar dissolves and the peaches soften. Pour into the casserole dish and set aside.

Using a large bowl, combine the tapioca starch, coconut flour, baking soda, salt, cinnamon, and 2 tbsp of coconut sugar.

Stir in the coconut milk and apple cider vinegar and stir until a wet dough begins to form. Fold in the palm shortening.

Drop biscuit-sized pieces of dough over the peaches, flattening and ensuring that the bulk of the peaches are covered.

Transfer the baking dish to the oven and bake for 28-30 minutes or until the topping is cooked through.

Remove from the oven and allow to cool slightly before serving with whipped coconut cream or coconut ice cream if you desire!