Summer Peach Delight w/ Whipped Coconut Cream

Print the recipe here.

INGREDIENTS

• 4 large ripe peaches or eight small ones. Rinsed, pitted, sliced into quarters

• 1 teaspoon of ghee or coconut oil

• 1/2 teaspoon cinnamon powder

• 1 1/2 teaspoon cardamom powder divided

• 1/4 cup organic maple syrup +1 tablespoon

• 1/4 cup shredded coconut

• 2 tablespoons Rosewater (this can be purchased or made)

• One can of coconut milk refrigerated overnight (this is important)

DIRECTIONS

• Preheat the oven to 450.

• Spread out the sliced peaches in a single layer on a parchment paper-lined sheet tray.

• Heat the ghee or oil in a small saucepan.

• Once warm add the cinnamon and 1/2 teaspoon of the cardamom. Allow the spices to open.

• When aromatic add 1/4 cup of maple syrup.

• Whisk together and pour over the peaches.

• Place in the oven and bake for 8-10 minutes.

• Keep an eye on them as cooking time will be different depending on how thick they are sliced.

• While the peaches are cooking dry toast the shredded coconut over medium heat until golden.

• Scoop the firm coconut milk out of the can being mindful to leave the water that has separated on the bottom.

  **You don’t want the coconut water – only the thickened coconut cream.

• Place the cream in an upright mixer or use a hand blender.

• Add 1 teaspoon of cardamom and 1 tablespoon of maple syrup.

• Whip until blended and it starts to slightly thicken.

• Take the whipped cream out of the bowl and place it back in the refrigerator to firm up.

• To serve place some peaches in a bowl. Pour a bit of the rosewater on top.

• Add a dollop of whipped cream and finish with toasted coconut.

• Eat mindfully and enjoy.

Print the recipe here.