Roasted peaches topped with toasted coconut and vanilla ice cream make an easy and elegant summer dessert. This simple dessert is gluten naturally gluten free.
This is the simplest of simple desserts.
Simple and delicious recipes that don’t take too much time are my favorite during the summer months. I don’t want to spend too much time in the kitchen when there are so many fun things to do outside!
And peaches are one of our favorite fruits these days. We stock up on them each week at the Farmer’s Market. We’ve been eating them like crazy plain, and then I decided I wanted to make a dessert with them.
Being too lazy this time to make a peach blueberry crisp or peach hand pies, 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 would recommend going for the ice cream and coconut – it’s a delicious combination!
Ingredient Notes
- Peaches – Use fresh peaches that are ripe. Ripe peaches will have a strong peach scent and be a little soft when you press on them.
- Coconut Flakes – I used unsweetened coconut flakes and toasted them in the oven.
- Vegan Buttery Spread – Feel free to use any vegan buttery spread that works for your dietary needs. If you aren’t dairy free, use regular butter.
Serving Suggestions
Serve these peaches with:
- your favorite dairy free ice cream
- whipped coconut cream
- a little drizzle of dairy free caramel sauce
- simple gluten free shortbread cookies
Storage
Store leftover roasted peaches in the refrigerator in an airtight container. They should stay fresh for about two days.
When you want to eat them, just reheat them in the microwave for a few seconds.
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Recipe
Roasted Peaches with Toasted Coconut.
Ingredients
- ¼ 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
- Preheat the oven to 350 degrees F. 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.
- Set the oven to 375 degrees F. 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.
- Bake at 375 degrees F for 35-40 minutes or until the peaches are tender.
- Let cool somewhat, then top each peach half with vanilla ice cream and toasted coconut.
Darryl
These are totally amazing!
Julia
Isn’t it funny how sometimes the simplest desserts are the tastiest ones? I luuurve roasted peaches and I say bring on that coconut ice cream!
Strength and Sunshine
That is beyond delicious! What a great flavor combo!
whiskandshout
How delicious! For the ultimate peach/coconut treat, I’m tempted to sub the ice cream for coconut cream!