VEGAN PEACHES AND COCONUT CREAM | MACADAMIA NUT CRUMBLE
This vegan peaches and cream will have you feeling light and satisfied. It's filled with coconut oil, coconut sugar, and whipped coconut cream to bring out delicious tropical flavors!
Servings 4
Ingredients
For the Peaches
- 4 ripe peaches you can use frozen sliced peaches as well
- 3 Tbsp . coconut sugar
For the crumble
- 1/2 cup chopped macadamia nuts
- 1/2 cup oats
- 1/4 cup all purpose flour or all purpose gluten free flour blend
- 1/2 cup coconut sugar
- 1/3 cup room temperature coconut oil
- 1 tsp . cinnamon
- pinch of salt
For the whipped coconut cream
- 1 cup coconut cream 1 can of coconut milk has about 1 cup worth of cream
- 1/2 tsp . vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Place the can of coconut milk in the freezer for 10 minutes to help separate the liquid from the cream. Or, use a can of pure coconut cream if your store has it available.
For the Crumble
- Mix all the ingredients together in a bowl for the crumble. You can use coconut oil that is soft, yet solid and incorporate it into the mixture with your fingers.
- Place in a small sheet pan or baking pan and bake for 10-12 minutes. If you want a crispier texture, bake for up to 14 minutes.
For the Peaches
- Slice the peaches in half and place in a skillet. Sprinkle evenly with coconut sugar.
- Remove the crumble from the oven when it's fully baked.
- Turn the broiler on and place the oven rack at the second highest position from the top.
- Broil the peaches for about 10 minutes, or until nice and caramelized.
For the whipped Coconut Cream
- Whip the coconut cream with vanilla extract with electric hand beaters or a stand mixer for about two minutes, until nice and fluffy. This can be made up to fours in advance and kept in the fridge.
- Serve the peaches with crumble and top with the coconut cream. Sprinkle with a pinch of cinnamon.