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Grilled Peaches & Coconut Whipped Cream

Caramelized peaches with dairy-free whipped cream
Print Recipe
Servings: 3 servings
Course: Dessert
Ingredients Method

Ingredients
  

Coconut Whipped Cream
  • 1 (14oz) can coconut milk, chilled for at least 24 hours
  • 3-4 tbsp powdered sugar
  • 1 tsp vanilla
Grilled Peaches
  • 3-4 peaches
  • 1.5 tbsp coconut sugar
  • ¼ tsp cinnamon
  • ⅛ tsp ground ginger, optional
  • 1 tbsp coconut oil
  • balsamic glaze, optional
  • mint leaves, optional

Method
 

Coconut Whipped Cream
  1. Chill you can of coconut milk in fridge for at least 24 hours.
  2. The next day, chill a large bowl for 15-20 minutes before whipping.
  3. Carefully remove thickened cream, leave the liquid milk behind, and place in chilled bowl.
  4. Whip for 30 sec to 3 minutes until hardened cream becomes soft and creamy.
  5. Then add vanilla and a tbsp at a time of powdered sugar. Whip again until smooth. Taste and adjust. Store in fridge.
Grilled Peaches
  1. Cut peaches in half, gliding knife around the peach stone.
  2. Hold one half and twist the other to separate the two. Remove stone.
  3. Cut the peach in half again or leave in the two pieces.
  4. Mix in a small bowl, sugar, cinnamon and ginger.
  5. Brush the cut side of the peaches with coconut oil. Sprinkle with sugar mix.
  6. Over medium heat, place cut side of peaches down on a grill pan for 3-5 minutes until grill marks appear.
  7. To eat, top slices with whipped cream and optional, but recommend, mint and balsamic glaze.