As I’m sure most of you know by now, I LOVE sugar. Always have, always will. At one point in my life I decided to be a vegetarian, but really only ate candy and obvi Las Golondrinas chips and salsa.
So the other day, I went in for an annual check up (and when I say annual I really mean every 5 years) with my doctor and got a little slap on the hand for my blood sugar levels. Oops! What can I say? I’ve been having a love affair with sugar for 25 years, I can’t just end that as if it meant nothing to me. But, alas, no one wants to have a quarter-life heart attack from eating too much sugar.
So, in an effort to reduce the processed sugar and increase the natural fruit sugar intake, I give you coconut cream nectarines.
Coconut Cream Nectarines
- 6 ripe nectarines
- 1 can coconut cream
- 1 teaspoon coconut sugar, plus more for sprinkling
- coconut oil
- 1/4 teaspoon vanilla bean paste
Preheat your oven to 350º.
Slice the nectarine in half and remove the pits. Place them in a baking dish, skin side down, with 1/2 an inch of water on the bottom.
Drizzle the nectarines with coconut oil and sprinkle some coconut sugar on top.
Bake until tender, about 20 minutes.
While the nectarines are baking, scoop the coconut cream into the bowl of a stand mixer fitted with a whip attachment (or you can use a hand mixer). Make sure to only scoop out the cream, do not add any liquid left in the can or else the coconut cream will not whip properly.
Add 1 teaspoon coconut sugar and 1/4 teaspoon vanilla bean paste. Whip on high until stiff peaks form.
Remove the nectarines from the oven, top with whipped coconut cream and enjoy!