I like to balance out a heavier meal with a light desert (and vice versa), so I decided to make Peach Coconut Freeze to top off my Chipotle Cheesesteak Meal. I found this recipe on WholeFoods.com, and just tweaked it slightly to my preference!
The Recipe Card – Peach Coconut Freeze
- 5 cups frozen peaches
- 1 cup canned light coconut milk
- 1 cup white grape juice
- 3/4 cup sugar
- Unsweetened dried coconut flakes
- Place frozen peaches in a food processor. Add coconut milk, juice and sugar and process until fairly smooth (a few chunks of peach for texture is nice). Transfer to your ice cream maker and freeze per makers instructions, OR transfer to a tupperware bowl and place in freezer for an hour. Spoon into bowls and sprinkle with coconut.
- Serves 8 to 10
It literally took about 5 minutes to make – which is always a plus!
After your blend up the fruit, liquids and sugar, you might want to taste the freeze to see if it’s sweet enough – add more sugar to your taste! I used an ice cream maker to freeze and churn my freeze, but if you don’t have one, sticking the mixture in the freezer for an hour will work just fine!
I garnished the freeze with some shredded coconut – I think it would have added a nice touch to toast the coconut slightly or to have whipped a warm fruit sauce. The freeze was delicious, but the coconut flavor was much more mild than the peaches. Maybe next time, I’ll add more coconut milk!
Served with: Chipotle Cheesesteak & Coconut Coffee Smoothies
Overall Rating: Another 10 out of 10 from the family! (Either they were feeling generous or everything was really good)
Music: “A Million Parachutes” by Sixpence None The Richer
theindiekitchen 