Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint

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Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint

Instead of calling this one a recipe, I feel like I should call it a “requirement.” You NEED to grill some peaches, as soon as possible. I feel like this should be mandatory for everyone in the summer months.

It all started with this salad and I haven’t been able to stop since. This particular simple and sweet dish that I am sharing today would be the perfect way to end any summer meal, and it would be especially great at pretty much any summer BBQ. It also makes the perfect snack when you are craving something a little sweet.

Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint

I serve mine with a dollop of homemade whipped coconut cream. But, if you eat dairy, you could also just serve it with regular whipped cream, your favorite yogurt, ice cream or even, some mascarpone, crème fraîche or burrata.

Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint

Each bite of this light and satisfying summer treat will just melt in your mouth. You cannot believe the subtle yet incredible smokey undertones from grilling the peaches. Then, topped with the rich creaminess of the whipped coconut cream and the slightly sweet, tart honey balsamic drizzle, it all takes peaches’ perfect sweetness to another level.

OK, enough talking about these, get to grilling!

Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle and Mint

This recipe was originally shared on the Free People Blog BLDG 25

[print_this]Grilled Peaches with Whipped Coconut Cream, Honey Balsamic Drizzle, and Mint

serves 4 to 6

Honey Balsamic Drizzle

•           1/2 cup balsamic vinegar

•           2 tablespoons honey (if you don’t consume honey, any sweetener will work here)

Combine the vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes (be sure to watch the syrup carefully near the end of cooking, to prevent burning). Set aside to cool and thicken while you grill the peaches.

Grilled Peaches

•           4-6 not too ripe peaches, halved and pits removed

•           1 tablespoon extra-virgin olive oil

Preheat your grill or grill pan on high. Meanwhile, brush the cut sides of the peaches with olive oil. Once heated, reduce the grill to medium, place the cut side of the peaches down and close the grill. Give them 3 to 4 minutes. Don’t move them or you will ruin the pretty grill marks. Flip over and grill another 1-2 minutes on the fuzzy side. Immediately take off from the heat.


For Serving:

•           whipped coconut cream, whipped dairy cream or your favorite yogurt

•           fresh mint, sliced thinly

Plate the peaches, add a spoonful of whipped coconut cream (or whatever you choose) in the center, drizzle with the cooled balsamic honey drizzle and top with the fresh mint. Enjoy.


The balsamic drizzle will keep in the refrigerator for a couple of days. If has gotten too thick to drizzle after being in the fridge, just reheat on the stove top and add a little water.

Allow the peaches to cool enough that it won’t melt your whipped coconut (or regular) cream. You will also want to make sure the drizzle is cool enough that it too doesn’t melt the whipped coconut cream when drizzled on top.


Did you make this recipe - or any others from the TY archives?

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4 Responses

  1. Brita says:

    these look amazing!!

  2. Gaby says:

    Looks delicious!! Perfect for summer!

  3. Now that’s the perfect summer bbq dessert!

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