Grilling stone fruit greatly concentrates the flavors and caramelizes the natural sugars to satisfy your sweet tooth in this simple and lovely dessert. Feel free to substitute apricots or nectarines for the peaches.
- 2 peaches, mostly firm, with only a slight give, halved and pitted
- ¼ teaspoon avocado or other light-tasting oil
- 1 14-ounce can coconut cream, refrigerated overnight
- 1 tablespoon honey, plus more for serving, if desired
- ½ teaspoon vanilla extract
- 1/8 teaspoon Vietnamese cinnamon, which is richer and warmer than traditional cinnamon
- Fresh mint, for garnish
Chill your mixer bowl in the refrigerator while you gather the ingredients.
Preheat the grill to high and thoroughly clean grill grates.
Brush cut side of peaches with avocado oil.
Spoon canned coconut cream into the chilled bowl.
Whip the coconut cream with a hand or stand mixer on medium to high until fluffy peaks form. Add honey and vanilla to the bowl and whisk briefly to combine.
Place peaches cut-side-down on the clean, hot grill. For grill marks, leave on 2 to 3 minutes. Remove the peaches and dust with cinnamon.
Serve the peaches and cream as you wish, and garnish with the mint for a fresh pop.
Nutrition Analysis: 530 cal, 22 g fat, 0 mg chol, 50 mg sodium, 84 g carbs, 2 g fiber, 80 g sugar, 2 g protein
Stephanie Vanlochem, BA, nutritional therapy practitioner, is the founder of Cook By Color Nutrition, where she teaches the power of cooking real food to nourish both mind and body. Stephanie helps clients find sustainable practices to feed themselves and their families for health and enjoyment. Follow Stephanie on Instagram @CookByColor or online at www.cookbycolornutrition.com