Serves 4
4 ripe peaches, pitted and sliced
1 tbsp coconut oil
3 tbsp raw honey
Pinch sea salt
6 sprigs fresh thyme (plus extra for garnish)
For the coconut whip
1 cup coconut cream (the cream that separates to the top of
the coconut milk can, don’t include any of the water)
2 tbsp coconut sugar
½ tsp vanilla
Pinch of sea salt
Preheat your grill to medium. Place your sliced peaches in
a large piece of heavy-duty foil. In a small saucepan over
medium heat, melt the coconut oil and honey. Stir in the salt
and pour over the peaches.
Sprinkle thyme over top and seal up the foil packet. Place
on the grill and cook, lid closed, 15 – 20 minutes, or until
peaches are cooked through, moving the packet occasion-
ally. Make the coconut whip:Place the coconut cream in a medium sized mixing bowl
that has been chilled in the freezer about 10 minutes. Using
a hand mixer, whip the cream until stiff peaks form, about
5 minutes. Add in the vanilla and salt and whip to combine.
Serve the grilled peaches with a dollop of coconut whip and
a small sprig of thyme.Thyme Honey Grilled Peaches
with Coconut Whip
(dairy-free, gluten-free, vegan)