Trying to go with less dairy in my diet, I discovered through several cookbooks I’ve been reading as of late, that you can make whipped coconut cream. I tried it and boy is it YUM!
With peaches and berries in season, I paired the coconut cream with them for a lighter dessert option.
To make the cream, everything has to be super COLD. I used a small can of coconut cream and a regular-sized can of whole coconut milk.
Place the cans in the refrigerator for at least 24 hours. Also place whisk and bowl of stand mixer in freezer about an hour before making. If you are using a regular mixer, place beaters and bowl you are using in freezer, also.
This recipe calls for two vanilla beans. Cut a slit down the center of the bean lengthwise and open up bean.Using a knife, scrape paste out from one side to another.When you are ready to make cream, empty coconut cream into the mixing bowl. Add only the hard part of the coconut milk into the bowl. Discard liquid or use in your coffee as creamer. Add vanilla bean paste and 2 tablespoons of coconut palm sugar. Add a pinch a salt and whip until creamy. Use can serve immediately or freeze or refrigerate until later use. If you are freezing, take out an 40 minutes prior to serving, whisking again to incorporate.
You can serve this over your strawberry shortcakes or Irish coffees. There are so many options with this stuff. For the grilled peaches, score around the middle of the peach from top to bottom with a pairing knife. Twist two sides with hands and separate two parts. Remove pit.Dip cut sides into coconut palm sugar. Preheat your grill.
Spray grill grates with non-stick spray.Place peaches sugar-side down on grill.Grill for two minutes, turning clockwise 45 degrees after one minute to make criss-cross grill marks.Flip over and grill 2 minutes.Place on top rack on indirect heat for 2 more minutes.Remove from grill and let rest for 5 minutes.To serve, place peaches on a plate and sprinkle with blueberries. Top with desired amount of coconut cream.Garnish with mint.I had Rourke and Erin be my taste testers. They both agreed that it tasted like peach cobbler….of course, without all of the guilt and calories.
1 small can coconut cream, refrigerated for at least 24 hours
1 can whole coconut milk, refrigerated for at least 24 hours
2 tablespoons of coconut palm sugar, plus 1/2 cup more for dipping peaches
2 vanilla beans, paste removed
5-7 peaches, halved and pits removed
pinch of salt
Refrigerate mixing bowl and whisk/beaters for at least an hour. Put coconut cream, hard part of coconut milk, 2 tablespoons sugar, vanilla bean paste and salt in mixer. Whip until creamy.
Preheat grill. Place flesh sides of peaches into plate of 1/2 cup sugar to coat. Spray grill and place peaches sugar-coated sides down on grill. Grill for 2 minutes (turning after 1 minute 45 degrees for criss-cross grill marks.) Turn peaches over and grill 2 more minutes. Place on indirect heat on top grate or on a side of grill with heat turned off for two more last minutes. Remove from grill and allow to rest for 5 minutes.
To serve, place several peach halves on a serving plate. Sprinkle blueberries around the peaches, and top with desired amount of coconut cream. Garnish with mint. Serve immediately.