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Three grilled peaches with blackberry sauce on a wooden cutting board.

Grilled Peaches with Blackberry Coconut Cream (Vegan)

These vegan Grilled Peaches with Blackberry Coconut Cream and pistachios are the plant-based gluten-free, healthy dessert you will want to make all summer long.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 people
Calories 187kcal


  • 4 freestone peaches halved
  • 4 tsp maple syrup
  • 1 can coconut milk refrigerated
  • cups blackberries divided
  • ¼ 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.


  • Don't have an outdoor grill? Grill your peaches on a grill pan instead!
  • You'll have to plan a little bit ahead of time if you'd like to make these grilled peaches as oftentimes, peaches aren't ripe at the store. Leave the peaches on the counter until they're soft and ripe. Once soft, store the peaches in the fridge until ready to grill.
  • Cut a peach like you would an avocado. Cut into the peach until you hit the pit and then run the knife around the pit. Twist to open.


Calories: 187kcal | Carbohydrates: 16g | Protein: 3g | Fat: 14g | Saturated Fat: 11g | Sodium: 8mg | Potassium: 365mg | Fiber: 4g | Sugar: 12g | Vitamin A: 318IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg