Roasted Peaches with Toasted Coconut.
Simple and sweet roasted peaches topped with toasted coconut and ice cream are the perfect summer dessert!
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.
Notes
Store leftovers in the refrigerator in an airtight container. They should stay fresh for 2 days. You can reheat them in the microwave for a few seconds before serving.
Nutrition
Calories: 382kcalCarbohydrates: 56gProtein: 7gFat: 15gSaturated Fat: 8gCholesterol: 30mgSodium: 165mgPotassium: 550mgFiber: 3gSugar: 43gVitamin A: 1375IUVitamin C: 11.3mgCalcium: 193mgIron: 0.8mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!