You can use any type of stone fruit in this recipe; apricots, peaches, plums, or nectarines. Simply slice them in half, remove the pit, brush with some vegetable oil and place flesh side down on the grill. Serve these soft, slightly smokey, extra sweet fruit with a few dollops of coconut whipped cream and dessert is done.
This simple summer dessert is going to be the star of your next bbq! Oh and plus it's vegan and gluten-free!
Grilled Stone Fruit with Vegan Whipped Cream
2 lbs. assorted stone fruit, cut in half and pit removed
Canola oil for brushing
Vegan whipped cream
1 14 oz. can coconut milk
2 tsp sugar
1/2 tsp vanilla extract
pinch of salt
Zest of one lime for garnish
Heat a grill pan over medium-high heat or heat your outdoor grill to medium.
Brush the flesh side of the cut fruit with oil and place flesh side down on the grill. Grill the fruit for about 5 minutes and then remove.
To make the vegan whipped cream, place the can of coconut milk in the fridge for at least 8 hours or overnight. Place a metal bowl and the whisk or beaters in the freezer about 30 minutes before your ready to make the whipped cream. Open the can of coconut milk, careful not to shake it. Scoop the coconut milk solids out of the can and place in the chilled mixing bowl. Beat the coconut milk until stiff peaks form, this will take about 5 minutes. Add the sugar, vanilla, and salt and beat for an additional minute. Keep the whipped cream in the fridge until ready to use, can be made up to 3 days in advance just be sure to whisk the cream as it may have settled while in the fridge.
Place the grilled fruit on a platter cut side up to show those beautifully charred edges and grill marks. Scoop a few dollops of coconut whipped cream on the fruit and top with lime zest.