Description
Warm Pan-Fried Peaches with coconut milk, cinnamon, and raw honey make a quick, creamy summer dessert that is naturally gluten-free and dairy-free.
Ingredients
Scale
- 2 ripe organic or local peaches
- 2 teaspoons unrefined virgin coconut oil
- 1/4 cup full-fat coconut milk, plus more if desired
- 1 to 2 tablespoons raw honey
- Ceylon cinnamon, to taste
- Optional: real maple syrup instead of honey for a vegan version
Instructions
- Heat a cast-iron skillet over medium heat and add the coconut oil.
- While the oil melts, wash and dry the peaches.
- Slice each peach in half and remove the pits with a spoon or your fingers.
- Place the peach halves cut-side down in the hot skillet.
- Cook the peaches for 2 minutes, until the cut sides soften and lightly brown.
- Flip the peach halves and cook for 1 more minute.
- Transfer the peaches to a bowl or rimmed plate.
- Sprinkle cinnamon over the warm peach halves.
- Pour coconut milk into the centers of the peaches and around the fruit.
- Drizzle raw honey over the peaches.
- Serve immediately, or let the peaches rest for a few minutes so they warm the coconut milk.
Notes
- Use ripe peaches that smell fragrant and give slightly when pressed.
- Pat the peaches dry before cooking so they brown better in the skillet.
- Swap raw honey with real maple syrup for a vegan-friendly dessert.
- Dip each bite of peach into the coconut milk sauce for the best flavor.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 peach half
- Calories: 115
- Sugar: 14
- Sodium: 3
- Fat: 6
- Saturated Fat: 5
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 1
- Cholesterol: 0