These vegan grilled peaches with blackberry coconut cream and pistachios are the plant based gluten free, healthy dessert you need to push you through the rest of summer.
Here in Canada, we literally didn’t get summer until August, meaning we got royally gipped out of 2/3 months of potential warm-weather bliss. While this seems to happen every year, and I really shouldn’t be surprised, this year I’m putting my foot down and demanding a re-do. And if that’s not possible, then at least a solid September. For that reason, I’m refusing to put the BBQ away and plan to be grilling all fall (and maybe winter) long, especially if it means making these gluten free vegan Grilled Peaches with Blackberry Coconut Cream.
How to Make Vegan Grilled Peaches with Blackberry Coconut Cream
Grilled fruit is my bae. One of my other favourite recipes is for my pineapple napoleon (which was updated and improved in my upcoming book, Mindful Glow), and I did a whole post with three of my other favourite grilled fruit faves. The reality is, I’m hooked on the sweet, caramelized flavour that fire lends to fruit, and I’m not giving it up any time soon.
These vegan grilled peaches with blackberry coconut cream could NOT be simpler to pull off. Simply cut your peaches in half (I prefer the freestone peaches so it’s easier to get the pit out) and brush them with a touch of maple syrup. Pop them on a hot grill and just sear them until you get some nice colour. You don’t want to cook them too long or else they’ll lose all their juices to the flames. Then I whip up a seriously easy blackberry coconut cream by whipping up chilled coconut cream with pureed fresh blackberries. Top it off with some more of those beauties and a sprinkle of crushed pistachios, and you definitely have a summer treat worth holding on to all year long.
Honestly, when it does get too cold out in the winter, I plan to recreate these Vegan Grilled Peaches with Blackberry Coconut Cream using a grill pan inside because it literally just takes a handful of ingredients.
I made 8 servings of this at home and when I went to have a treat the next morning (because it’s basically breakfast, right?!), my hubby had devoured them all. CLASSIC MOVE. I should really know better than to leave anything sweet in the fridge for more than 12 hours when my hubs is in the house. Don’t make the same mistake!
Now I want to know, what fruit do you like to grill?
Have you tried making my Vegan Grilled Peaches with Blackberry Coconut Cream?
How late in the year will you BBQ until?
Leave me a comment below with your thoughts!
Grilled Peaches with Blackberry Coconut Cream
- 4 freestone peaches halved
- 4 tsp maple syrup
- 1 can coconut milk refrigerated
- 1 1/2 cups blackberries divided
- 1/4 cup pistachios crushed
- Preheat grill to medium high and brush the cut halves of the peaches with syrup. Place cut side down on the grill and cook until you get some nice dark grill marks.
- In a chilled bowl, whip the cream on the top of the coconut milk until you get soft peaks.
- In a blender, or food processor, puree half of the blackberries until smooth and fold it into the cream.
- To serve, layer the cream, remaining blackberries and pistachios onto the cut side of the peaches. Enjoy at room temperature or warm.
Abbey Sharp is a Registered Dietitian, an avid food writer and blogger, a cookbook author and the founder of Abbey’s Kitchen Inc.