It's summer my friends! This is my favorite time of year. I love the heat, the sun, the excuse to move a little less/drink margaritas more, but the one thing I don't totally love about summer is that with all this heat I am less inclined to cook, or bake anything. It's hard enough to cool down the apartment without the oven or stove running, let alone when I'm trying to bake a berry crisp at 350 degrees, or God forbid, my GF version of The Londoner's Slutty Brownies.
Not being one to be kept out of the kitchen, I have found a suitable alternative: Grilled Peaches and Coconut Cream.
It's super easy and as always with me, gluten and dairy free (this time there's a vegan option too)!
Here is what you'll need:
- Ripe Peaches (I would say one peach per person)
- 1 tsp melted butter/ghee (Vegan friends, I don't know what you use, but go for it!)
- 1 Can Full Fat Coconut Milk
- 1 Tbsp Honey (Maple Syrup or Agave for Vegan Option)
- 1/4 tsp Vanilla
- Grill, grill pan, or if you're awesome like me, George Foreman Grill
NOTE: This works WAY better if you put the can in the fridge overnight. And DO NOT shake the can, or stir after opening, you want the cream separated!
Step 1: Scoop out coconut cream and put in bowl, leaving the coconut water behind. (Tip from my mom: chill your bowl in the fridge or freezer beforehand. I don't know why this helps but it does.)
Step 2: Vigorously whisk cream to soften it a bit. While whisking, slowly add honey and vanilla. You can also do this in a blender or food processor but it won't turn out as thick and fluffy (still delicious though!).
Step 3: Keep vigorously whisking until all ingredients are incorporated and cream is thick and and creamy with no or few lumps. Pop it in the fridge to keep it cool and move on to grilling your peaches.
Peach grilling Instructions:
Step 1: Rinse, halve, and pit your peaches. I used white peaches, but any variety will work.
Step 2: Heat up your grilling apparatus. I used my trusty George Foreman that I've had since college. I love this thing, it does a great job and allows me to grill veggies, meats, and even make a good old panini even though I don't have an outdoor space for proper grilling.
Step 3: Brush your peach halves with melted butter and place them on the grill face down. Let those peaches hang out for about 5 minutes or until golden brown with some good ol' grill marks.
When your peaches are nice and golden, remove from grill put them in a bowl, and pop some of your glorious coconut whipped cream on top.
Maybe drizzle some honey on?
And if the mood strikes you, pour yourself a glass of champagne (because champagne would go amazingly with these).
This is a delicious and healthy take on a classic summer dessert that will allow you to indulge your sweet tooth without turning your kitchen into a hot yoga studio or you stomach into a sugar bomb. So the next time you fire up your grill (or pull out your George Foreman) make sure to reserve a space for these babies and treat yo self!