Grilled Peaches Dessert Recipe with Whipped Coconut Cream, Honey Balsamic Drizzle & Mint

This grilled peaches dessert recipe is perfect in every way; satisfying, yet sinless. It’s gluten-free, dairy-free, and can be made vegan if honey is substituted with an alternative sweetener. If you don’t have a grill, you can easily make this in your favorite vintage cast iron skillet.

And if you love this dessert, check out our toffee apple bread pudding recipe and chocolate chai martini recipe.

Ingredients:

• 1 tbsp extra virgin olive oil
• 4 whole not-too-ripe peaches (tender to the touch, but not mushy or overripe)
• 1/2 cup of balsamic vinegar
• 2 tbsp of honey or sweetener of your choice (we also like brown sugar or agave syrup if you’re vegan)
• 6 tbsp whipped coconut cream
• 6 whole mint leaves (shredded)

Serves 4 to 6 people.

Directions:

• Halve and pit your peaches.
• Brush the halves with olive oil, then grill them face-down till they have char marks and are caramelized.
• In a small saucepan, combine your balsamic vinegar with honey or another sweetener of your choice. If you’re vegan, try agave or plain brown sugar—both work well here. Simmer on low heat for 5 to 10 minutes until the liquid becomes syrupy. It’s important not to use medium or high heat—balsamic and honey WILL burn and ruin your pans.
• Place grilled peaches on a serving platter face-up. Drizzle with your balsamic syrup glaze.
• Spoon or squeeze a dollop of fresh coconut cream into the center of each peach.
• Finish with fresh mint shreds.

Gear you’ll need:

• A grill or grill pan (or even a panini press-style machine)
• A pastry brush to distribute olive oil evenly on the cut peaches
• A whisk or milk frother if you’re making your own whipped coconut cream

Notes: If you end up with extra grilled peaches, slice them thinly and store them in a plastic container in your fridge. They’re deliciously refreshing as salad toppers. We especially love these with almond slivers, fresh arugula, additional balsamic syrup and really good quality extra virgin olive oil.

And it’s great to keep the recipe for balsamic glaze on hand, too. We love it drizzled on grilled veggies, crunchy salads, fish, chicken and loads of other healthy, delicious recipes.

Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle & Mint

Print Recipe

This rich, satisfying dessert is surprisingly sinless and easy to make

Prep Time 4 minutes mins

Cook Time 10 minutes mins

Servings 4 people

Cost $5

Ingredients

• 1 tbsp extra virgin olive oil
• 4 whole not-too-ripe peaches (tender to touch, but not mushy or overripe)
• 1/2 cup balsamic vinegar
• 2 tbsp honey or sweetener of your choice (we also like brown sugar or agave syrup if you're vegan)
• 6 tbsp whipped coconut cream
• 6 whole mint leaves (shredded)

Instructions

• Halve and pit your peaches.
• Brush the halves with olive oil, then grill them face-down till they have char marks and are caramelized.
• In a small saucepan, combine your balsamic vinegar with honey or other sweetener of your choice. Simmer on low heat for 5 to 10 minutes until the liquid becomes syrupy. It's important not to use medium or high heat—balsamic and honey WILL burn and ruin your pans.
• Place grilled peaches on a serving platter face-up. Drizzle with your balsamic syrup glaze.
• Spoon or squeeze a dollop of fresh coconut cream into the center of each peach.
• Finish with fresh mint shreds.

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