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Grilled Peaches & Coconut Whipped Cream

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

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

Instructions
 

Coconut Whipped Cream

  • Chill you can of coconut milk in fridge for at least 24 hours.
  • The next day, chill a large bowl for 15-20 minutes before whipping.
  • Carefully remove thickened cream, leave the liquid milk behind, and place in chilled bowl.
  • Whip for 30 sec to 3 minutes until hardened cream becomes soft and creamy.
  • Then add vanilla and a tbsp at a time of powdered sugar. Whip again until smooth. Taste and adjust. Store in fridge.

Grilled Peaches

  • Cut peaches in half, gliding knife around the peach stone.
  • Hold one half and twist the other to separate the two. Remove stone.
  • Cut the peach in half again or leave in the two pieces.
  • Mix in a small bowl, sugar, cinnamon and ginger.
  • Brush the cut side of the peaches with coconut oil. Sprinkle with sugar mix.
  • Over medium heat, place cut side of peaches down on a grill pan for 3-5 minutes until grill marks appear.
  • To eat, top slices with whipped cream and optional, but recommend, mint and balsamic glaze.