Grilled Peaches with Blackberry Coconut Cream
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.
Servings 8 people
- 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.