with Thyme and Whipped Coconut Cream
Peaches, with their unmistakable fuzzy skin, sweet smell, and juicy flesh, are one of the stars of summers. While we love peaches straight from the tree, in a pie, or in a crumble, they are undervalued in more savory dishes...especially, spicy ones! Try this delicious dessert at your summer cookout or backyard party.
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- 2 fresh peaches
- 2 tbsp agave
- 1 tsp fresh thyme leaves
- 1 can coconut cream, chilled
- 1 tsp vanilla extract
- 1 tbsp coconut sugar
- 1 tbsp coconut or vegetable oil, for grilling
Preheat the grill on a medium flame, or preheat a cast iron grill pan over medium-high heat. Halve the peaches and remove the pits. In a medium bowl combine the agave, thyme leaves, and a pinch of salt. Coat the peaches with the agave and thyme.
Once the grill is hot, use a brush to coat the grates or grill pan with coconut or vegetable oil. Lay the peaches, cut side down, onto the grill and cook, without disturbing, until charred in places, about 3 to 4 minutes.
Add the coconut cream into a large bowl and whisk well until soft peaks form, about 2 to 4 minutes. You could use a hand mixer for this. Add the vanilla and coconut sugar to taste.
Serve the grilled peaches with the whipped coconut cream.