This Frozen Peach Tart uses whipped coconut milk for a vegan, creamy, summer treat!
“We’re having company over” were the four words I loved to hear as a kid. It probably meant a LOT of work for my mom, but as a kid, I didn’t appreciate her abilities to multitask tidying, roasting meats to tender perfection, setting the dining room table beautifully, and somehow having everything in production mode before church. What I did appreciate was my mom’s willingness to accommodate requests. That was everything! Mom was always changing up the menus and experimenting with new recipes, but she always entertained requests from her impressive archives.
My requests would be:
Cabbage salad (cabbage, crispy ramen noodles, slivered almonds and a vinegar dressing)
Roasted potato wedges
and… Frozen Peach Dessert! Always frozen peach dessert!
Mom’s frozen peach dessert filled a 9 x 13 glass pan with a graham cracker crust. She whipped some magical combination of peaches, cool whip and maybe whipped cream, to create an airy, ice-cream-like filling, then added more graham cracker crumbs for good measure. The frozen peach dessert was also a lesson in patience- attempt to eat it too quickly after removing it from the freezer, and the fork might stab the slice right off the plate. Proper patience equated to that desired creamy bite.
Being that I was a child of the 80s, the use of cool whip in my favorite dessert made complete sense, but today, I like my strolls down memory lane to avoid all exits with hydrogenated oils and corn syrup in the name. I want the comforts of Mom’s recipe archive without the convenience of overly-processed ingredients. Enter rich, creamy, healthy coconut milk.
Whipped full-fat coconut milk takes me back to a happy childhood place, and since it’s non-dairy, I can take you vegans with me, at least for the dessert portion of the meal. A pot roast is still a pot roast after all.
ps: Once you try this Frozen Peach Tart, give my Frozen Blueberry Lavender Tart a whirl.
Frozen Peach Tart with Almond Coconut Crust (Gluten & Sugar Free)
About this Recipe: This honey-sweetened crust uses almond flour and shredded coconut for a healthier version of a graham-cracker crust, topped with a peach filling that tastes like an indulgent ice cream.
Almond Coconut Crust
3 Tablespoons coconut oil, melted (plus more for greasing pie pan)
2 Tablespoons raw honey
1 teaspoon pure vanilla extract
3/4 cup unsweetened shredded coconut
2 cups almond flour
1/4 teaspoon salt
For the Crust:
Preheat oven to 350 degrees.
Melt together coconut oil and honey. Remove from heat, and add vanilla. Set aside.
In a food processor, pulse together the coconut, almond flour and salt until finely ground.
Add liquid mixture to almond-coconut mixture in the food processor. Pulse until coarse crumbs form (dough should clump together when squeezed).
Transfer dough to a greased 9-inch pie pan. Using a measuring cup or your fingers, evenly press dough in bottom and up sides of pan.
Bake in center of oven until golden and firm, about 12-15 minutes. Transfer to a wire rack to cool completely, at least 1 hour.
12 oz frozen organic peaches
2 cans organic coconut milk, full fat, chilled and separated
2 Tablespoons organic maple syrup
1 teaspoon organic vanilla extract
Organic graham crackers
Puree the frozen peaches in a food processor or blender (the texture will be coarse, like a granita).
Separate the thick coconut cream from the milk. Reserve the milk for other uses (smoothies, cereal, dog treat, etc). In the bowl of a stand mixer, beat the coconut cream on medium-high until fluffy. Add the maple syrup, vanilla and peach puree. Continue to blend until combined.
Pour into the prepared crust, and sprinkle with graham cracker crumbs. Place in the freezer.
Thaw slightly before serving.