Summer and warm weather is holding on this week as we move into October, the month usually reserved for crisp air and squash. So grilling food while it’s still warm enough to have the grill outside sounds great to me. I got some wonderful late ripe peaches this week and just loved their vibrant color and smell. I thought they would make a perfect dessert for a farewell to summer. These grilled peaches are delicious topped with coconut cream for some added sweetness, with a sprinkle of cinnamon and nuts. They have a bright flavor for a refreshing end to a meal.
This is a simple yet elegant dessert. It is easy to make one serving or four. Grilling the peaches takes under ten minutes, and the coconut cream is a snap to whip together.
Be sure to use really ripe peaches for grilling, so that when you eat them they just melt in your mouth. You can always leave peaches out on the counter for a couple days if they aren’t quite ripe enough. Grilling the peaches makes them even juicier.
I hadn’t really used coconut cream before as a substitute for heavy whipped cream or even ice cream, but I was pleasantly surprised. By refrigerating a can of coconut milk, the cream separates, which makes it easier to skim off the top. (I then use the leftover coconut milk in smoothies.) You mix the skimmed cream with a teaspoon of vanilla to drizzle over the finished peaches. Then cinnamon and walnuts are sprinkled over the top. An uncomplicated dessert (or breakfast really, or snack).
I scraped my bowl clean. It reminded me of peach cobbler without the crust. Even simple desserts can pack a lot of flavor.
Sometimes, I believe we all need more simplicity in our lives. There will always be another appointment or deadline or item to check off of the to-do list. Laundry and dinners and chores. We need to slow down sometimes, take a step back, and enjoy the little things. Like a sweet dessert, and saying goodbye to summer.
- 3 medium ripe peaches, cut in half with pit removed
- 1 tsp vanilla
- 1 can coconut milk, refrigerated
- 1/4 cup chopped walnuts
- Cinnamon (to taste)
- Place peaches on the grill with the cut side down first. Grill on medium-low heat until soft, about 3-5 minutes on each side.
- Scoop cream off the top of the can of chilled coconut milk. Whip together coconut cream and vanilla with handheld mixer. Drizzle over each peach. Top with cinnamon and chopped walnuts to garnish.
P.S. Take a look at the Paleo Grubs Book. With 470+ easy-to-prepare Paleo recipes in 17 comprehensive categories it is the only Paleo book you will ever need.
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