This most delicious summer dessert doesn’t require any added sweetening and is super easy and quick to make on a grill or cast iron skillet.
If you are looking for a healthy, yet tasty and sweet desserts, fresh fruit and berries are a way to go. Grilled peaches are slightly caramelized, and they pair really well with coconut and basil.
I don’t have a fancy barbecue or even a less fancy one, but these are super easy to make on a stove in a hot pan. I prefer a cast iron skillet grill for the stripes put any cast iron pan will do. Or any pan, if you don’t have one in cast iron, just make sure the pan is hothothot when you put the halved peaches in it.
I do have access to a barbecue, there is a Weber kettle in our back yard for joint use of the residents of our building. But putting it full of coal and waiting for an hour for it to be perfect for six peach halves seemed like heavy over exaggeration to me. 🙂
What is your favorite sugar-free dessert?
- 3 peaches
- 80 ml / ⅓ cup full-fat coconut milk (from fridge)
- a couple of leaves basil
- fresh berries
- 1 tbsp toasted almond flakes
- Prepare the coconut whipped cream first. Take a can of full-fat coconut milk chilled in the fridge, and scoop out 1 cup of the solidified coconut cream. Whip the coconut milk until it's light and airy.
- Chop the basil leaves finely and add to the coconut whipped cream.
- Cut the peaches in half and remove the stones.
- Put the halves cut side down on a hot grill or cast iron skillet. Toast for about a minute or to without touching the fruit. Don't try to check how the peach halves do. They do just fine without you peeking.
- Remove the fruit from the skillet on a serving plate the grilled side up.
- Spoon the cream on the grilled peaches and garnish with berries, toasted almond flakes, and basil leaves. Serve immediately.
ALWAYS Keep a can or two of full-fat coconut milk in your fridge. You never know when you'll need coconut whipped cream or have an urgent need to make coconut ice cream or a raw cake.
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