You guys, this recipe is awesome! You have to try it. It is the perfect quick dessert for hot summer nights when you are craving something sweet but don’t want to bake. This is my dairy/gluten free adaptation from Not Without Salt blogger Ashley Rodriguez’s cookbook: Date Night In.
This is a great recipe to use the next time you have guests over for dinner. I made it for my last dinner party a few weeks ago and it was a major hit. If you missed it yesterday, I was a guest blogger on my friend Betsy’s blog! I shared How to Plan a Dinner Party! You can read about all the great tips we use all the time.
3 peaches, sliced
2 teaspons minced fresh ginger
3 tablespoons of dark brown sugar
3 tablespoons butter substitute or unsalted butter (I use earth balance)
8 gluten free or regular graham crackers, roughly ground into small crumbs
1 16 ounce can of regular coconut milk – place can of milk upside down in the fridge for 2 hours
1 tsp vanilla
In a medium bowl, combine the sliced peaches, ginger, and brown sugar and let sit for 15 minutes or longer so the juices begin to release.
In a small pan over medium heat, melt the butter and let it brown until it foams and smells nutty, about 4 minutes. Stir in the graham crackers and cook till starting to brown about 2 minutes. Remove pan from heat and set aside to cool.
When you are almost ready to serve, whip the coconut cream. Flip the can right-side up and open, scoop out the thick part of the mixture in a blender leaving water behind. Add vanilla to blender and been on very low speed for about a minute until whipped.
Divide the macerated peaches between 4 bowls and top with whipped cream and graham crackers. Enjoy!
What are your favorite summer treats?
Recipe Adapted from Not Without Salt cookbook.