Roasted Peaches with Toasted Coconut.

Roasted peaches topped with toasted coconut and vanilla ice cream make an easy and elegant summer dessert. 

This is the simplest of simple desserts.

Also known as the most delicious simple dessert.

Isn’t that what’s needed on these late summer days? Simple, delicious food that uses what’s fresh and locally available? Those are the kind of recipes that we have been eating lately.

And peaches are one of our favorite fruits these days. We stock up on them each week at the Farmer’s Market…oh man, Michigan has the best peaches. We’ve been eating them like crazy plain, and then I decided I wanted to make a dessert with them.

Being too lazy to make a crisp or a pie, I decided I would try baking them. Wow…I can’t believe I’ve lived this long without baking peaches. They are so delicious! It’s like eating a peach pie but without the crust.

Once you bake the peaches with a little sugar and vegan buttery spread, you can either eat them plain or top them with ice cream and toasted coconut. I of course would recommend going for the ice cream and coconut, because, come on, it’s summer! Time to live a little. :)

These roasted peaches are:

• an easy summer dessert
• perfect for an individual dessert
• delicious topped with your favorite ice cream
• naturally grain and gluten free

5 from 1 vote

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Roasted Peaches with Toasted Coconut.

Simple and sweet roasted peaches topped with toasted coconut and ice cream are the perfect summer dessert!

Course Dessert

Cuisine gluten free, Grain Free, vegan.

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 4

Calories 382 kcal

Author Kelly Roenicke

Ingredients

• 1/4 cup unsweetened coconut flakes
• 4 peaches halved and pitted
• 8 teaspoons vegan buttery spread or regular butter
• 8 teaspoons coconut sugar or brown sugar
• 3 cups non-dairy vanilla ice cream

Instructions

1. Preheat the oven to 350 degrees. Put the coconut flakes on a rimmed baking sheet and bake until fragrant and lightly golden, about 5-7 minutes. Remove from oven and set aside.
2. Set the oven to 375 degrees. Place the peach halves in a glass baking dish and place a teaspoon of vegan buttery spread and a teaspoon of sugar in the middle of each half.
3. Bake at 375 degrees for 35-40 minutes or until the peaches are tender.
4. Let cool somewhat, then top each peach half with vanilla ice cream and toasted coconut.

Nutrition Facts

Roasted Peaches with Toasted Coconut.

Amount Per Serving

Calories 382 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 8g50%

Cholesterol 30mg10%

Sodium 165mg7%

Potassium 550mg16%

Carbohydrates 56g19%

Fiber 3g13%

Sugar 43g48%

Protein 7g14%

Vitamin A 1375IU28%

Vitamin C 11.3mg14%

Calcium 193mg19%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.

Have you roasted peaches before? What summer treats are you eating lately?