When making desserts in the summer, I try to choose easy recipes that include lots of seasonal fruits. This recipe is one of them. It is easy to prepare, dairy and gluten free. You can prepare in your home or even outdoors, while having a picnic or barbecue.
INGREDIENTS:
- 2 Peaches
- 2 Tbsp Honey
- Coconut Oil
- Cinnamon
- 1 Can Coconut Milk
- Vanilla Extract
DIRECTIONS:
Cut the peaches in half and remove the pits. Apply coconut oil on both sides. Put the peaches in a heated grill pan (or on a barbecue grill) and roast each side for a few minutes.
In order to prepare the coconut cream you will need a “full fat” can of organic coconut milk. Refrigerate it overnight. Once you open the can the thick/solid coconut cream should have separated from the top. Scoop out all of it, add some vanilla extract and whip it until until nice and fluffy. Note: Do not discard the coconut water left in the can – just use it as a refreshing drink or for other recipes (e.g. smoothies).
Serve the grilled peaches with a splash of honey and a sprinkle of cinnamon on top. Add some of the coconut cream and enjoy the dessert.
