Summer peaches. I can’t think of a better way to end a meal on a hot summer day than with sweet, juicy peaches grilled to caramelized perfection. Top that perfection with a simple honey coconut whipped cream and finish with a fresh and zippy pop of mint. If that doesn’t make your tastebuds wake up and say hello, I don’t know what will!
Besides being a low carb, dairy free and gluten free dessert option, grilled peaches is one of the easiest desserts you can possibly make. If you used your grill to make dinner, simply throw a few peaches on while everyone is kicking back and pushing their plates in and in five short minutes you will have dessert ready to go! Make your whipped coconut cream ahead of time and hide it in the fridge for an even faster summer dessert.
If you have never made coconut whipped cream before, don't panic as it is so easy! The key to success is to keep everything cold. Chilling your can of coconut cream and the bowl you will whip it in is super important. This is a great recipe to try making coconut whipped cream for the first time as the warmth of the peaches will eventually melt it, so no worries if you can’t get a light and fluffy whipped cream!
Grilled Peaches with Coconut Whipped Cream
- 3 ripe yellow peaches, cut in half and pit removed
- 3 tablespoons honey
- 1 tablespoon olive oil
- 1 can coconut cream, chilled overnight in the fridge
- 1 teaspoon cinnamon
- 1 tablespoon chopped pecans
- 1 tablespoon fresh mint, chopped
Heat grill or indoor grill pan to medium high heat. Brush peach halves with 1 tablespoon of honey and olive oil. Place peaches cut side down on grill and cook for 3-5 minutes until softened. While peaches are grilling, in a cold bowl, whip coconut cream with remaining 2 tablespoons honey and the cinnamon. Place grilled peach halves on a serving platter and top with whipped cream, pecans and mint. Serve immediately.