Serves 6
15 min
Grilled Peaches with Cinnamon Protein Whipped Cream and Caramel
Recipe GLPR7a96b04f5a6e9c
Juicy grilled peaches with beautiful char marks, drizzled with rich caramel sauce and topped with a light, fluffy cinnamon-spiced protein whipped cream. A simple yet elegant dessert or side that's naturally gluten-free.
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Ingredients
6 fresh peaches
1/2 teaspoon ground cinnamon
1 can (13.5 oz) full-fat coconut milk, chilled
1 tablespoon pure maple syrup or raw honey
1 scoop vanilla protein powder
1/2 cup caramel sauce
Directions
Wash the peaches and carefully slice each one in half lengthwise. Use your fingers or a small knife to gently remove the pit from each half.
Preheat your grill to 400°F and lightly grease the grating with oil or cooking spray. If desired, lay a piece of foil on the grill as an alternative cooking surface.
Place the peach halves cut-side down on the hot grill. Cook for 4 to 5 minutes, until they are slightly softened and have developed light grill marks and caramelization.
While the peaches cook, open the chilled can of coconut milk. Carefully spoon out the thick, creamy layer that has solidified at the top and transfer it to a bowl, leaving the liquid behind.
Add the maple syrup (or honey), ground cinnamon, and protein powder to the coconut cream. Using an immersion blender, blend on medium-high speed for 1 to 2 minutes, scraping down the sides as needed, until light and fluffy.
Remove the grilled peaches from heat and arrange on a serving platter. Drizzle each peach half with caramel sauce and top with a generous dollop of the cinnamon protein whipped cream. Serve immediately.
