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Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)

These cinnamon grilled peaches with vanilla coconut whipped cream are the perfect late summer dessert. 

Perfect for those evenings spent outside savoring the cooler nights. 

I’ve been making this all summer, but somehow it hadn’t made it on my list of posts-to-publish until a Labor Day BBQ with family. They raved about it, so I thought I’d share it here. It seems so simple (it is), but the flavors are outstanding. 

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)

It’s a real-food version of a classic summer treat, with just a couple of ingredients to let the flavor of the peaches shine… only cinnamon, coconut nectar, and peach grilled for just a few minutes until peaches are soft, warm, and gooey.

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)

I love that you don’t have to use brown sugar or butter to get an amazing dessert! Top with an easy non-dairy whipped cream or your favorite vanilla ice cream.

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)

 

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)
 
Prep time
Cook time
Total time
 
This fantastic warm, caramelized peach dessert wows without any butter, oil, or brown sugar.
Author:
Ingredients
  • 2 TB coconut nectar
  • ¼ tsp cinnamon
  • 3 soft, ripe peaches
Instructions
  1. Heat your grill.
  2. Wash and halve your peaches.
  3. Whisk together the coconut nectar and cinnamon and brush on the cut side of the peach halves. Place the leftover coconut nectar/cinnamon mixture to the side.
  4. When your grill is hot, place the peaches cut side down on the grill on low-to medium heat.
  5. Leave on for 6-8 minutes, but watch them to make sure they don't burn. You want the peaches to start getting very soft. Then flip, and leave on another 5 minutes or so, until peaches are very, very soft and caramelized.
  6. While the peaches are cooking, make your vanilla coconut whipped cream.
  7. When the peaches are done, place them in a bowl. Drizzle with the leftover cinnamon/coconut nectar mixture, put a dollop of whipped cream or ice cream on top, and garnish with cinnamon.
  8. Enjoy!
Notes
*Peaches should be very soft and ripe before grilling. This will not work well with hard peaches.
*Serve immediately. This dish is best served with warm, just-grilled peaches.

Cinnamon Grilled Peaches with Vanilla Coconut Whipped Cream (Gluten-free, Dairy-free)

To make the vanilla coconut whipped cream, click here for the recipe

Products I used in this recipe: 

  1. Native Forest Organic Coconut Milk — 13.5 fl oz Each / Pack of 4
  2. Simply Organic Cinnamon Ground Certified Organic, 2.45-Ounce Container
  3. Coconut Secret – Raw Coconut Nectar Low Glycemic Sweetener – 12 oz.

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Late-Summer Loaded Veggie Salad on Red and Honey

Late-Summer Loaded Veggie Salad (gluten-free, dairy-free)

Before everything turns to pumpkins, sweaters, and football, savor the last of summer’s bounty with this outstanding salad. 

I’m thrilled to be guest posting over at Red and Honey today with this beautiful dish that’s full of seasonal produce with a couple of super-filling, tasty, and nutritious super-star ingredients (see those gorgeous purple potatoes above? yum). 

Head on over to Red and Honey to read the full post. 

 

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Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)

I’ve always been a fan of breakfasts that can be desserts and desserts that can be breakfast. How ’bout you?

Full of flavor, very satisfying, and LOTS of nutrition… this is a dish you can ‘indulge’ while feeling good about your choices.

Just like these Blueberry Coconut Muffins, this Lemon Coconut Frosting, my favorite Chocolate Mousse, and this perfect-for-fall Chocolate Pumpkin Fig Parfait.

And, now this Mango Coconut Chia Pudding Parfait.

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)

This dish has very little added sugar (if any, it’s up to you!) and lots of fiber and protein from the chia pudding. Did you know just 1 tablespoon of chia seeds has 6 grams of fiber and 3 grams of protein?!

The wow-factor in this dish is the mango, so make sure you use a super-sweet, ripe mango. It’s kind of like buying avocados – you want to grab one that is on the softer side, but not mushy, and has a little give when you squeeze it. If it’s too hard or too soft, it’s not going to be good.

Also, if I slice into a mango too early, I still peel and chop it into cubes then let it ripen in the fridge over the next couple days until it’s ready to use.

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)

This recipe is a little more involved than my usual super simple dishes, but it is so.worth.it.

Layers of sweet mango, vanilla coconut whipped cream, and chia pudding make one outstanding parfait.

The chia pudding is a snap to make, just put it all together before you go to bed and let it come together overnight in the fridge. The next day chop your mango, throw some of it into the food processor to puree, and quickly whip up your vanilla coconut cream. Not too hard, I promise! 

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)

A note about the vanilla coconut whipped cream. It works best if you whip it with a hand mixer, or stand mixer, as you need to really whip it up to get it light and airy. This means dirtying another appliance, but it’s worth it in my opinion. You could use the food processor to whip it up, but it’ll be more of a liquid and not be as similar to ‘whipped cream’. 

If you’re not familiar with making a coconut whipped cream, try Oh She Glow’s Step-by-Step tutorial. She lays it all out with pictures – super helpful! She also recommends flipping the can of coconut milk upside down to get the cream out – let me know if you try it.

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)

It makes 2 big servings… feel free to split them up into 4 smaller ones if you’d like!

Mango, Coconut, and Chia Pudding Parfait (Gluten-free, Dairy-free)
 
With layers of sweet mango, creamy vanilla coconut whipped cream, and chia pudding, this parfait is out of this world! Perfect for breakfast, dessert, or a yummy snack.
Author:
Ingredients
  • CHIA PUDDING:
  • 3 TB chia seed
  • 1 cup + 2 TB of unsweetened coconut milk (from a carton) or other non-dairy milk
  • A tiny splash of vanilla extract
  • A sprinkle of salt (I do 1 grind from my Himalayan pink salt grinder)
  • A tiny sprinkle of cinnamon
  • MANGO LAYERS:
  • 1 big mango, peeled and chopped
  • VANILLA COCONUT WHIPPED CREAM:
  • 1 can of classic, full-fat coconut milk
  • ½ tsp vanilla extract
  • Liquid regular or vanilla-flavored stevia (about 2-3 drops) or maple syrup to taste
Instructions
  1. Combine the chia pudding ingredients in a small jar or tupperware, stir, and let sit in the fridge overnight (or at least 3 hours). Also refrigerate the can of coconut milk at least overnight.
  2. The next day, add 1-2 more TB of unsweetened coconut milk (from a carton) to the chia pudding and stir til combined. Put to the side.
  3. Add 1 cup of chopped mango to your food processor and puree until smooth. Set to the side. Keep the rest of the chopped mango to the side.
  4. Open the can of coconut milk, scoop out the thick cream from the top (be careful not to get any of the liquid - you only want the cream), and put into a medium-sized mixing bowl. Try not to get any liquid into the mixing bowl (save the liquid for using in smoothies!). Use a hand mixer or stand mixer to whip the coconut milk until it becomes a whipped cream (takes a couple of minutes – stay with it.) Add in ½ tsp vanilla extract and the regular or vanilla-flavored stevia, or maple syrup, to taste (depends on your coconut milk brand) and whip it once more with your hand mixer to combine it all together. Taste and adjust as needed. Put to the side.
  5. Now you have your layers: chia pudding, pureed mango, chopped mango, and vanilla coconut cream.
  6. Have fun with it! Put each layer in a glass, bowl, or jar until you have a parfait. Just keep in mind that the heaviest layer is the chia pudding and the lightest is the mango puree and coconut cream. Mine goes: chia pudding on bottom then chopped mango, vanilla coconut cream, and pureed mango then repeat to the top of your glass, bowl, or jar.
  7. Top with a layer of vanilla coconut cream and chopped mango, and garnish with shredded coconut if you wish!
  8. Cover and store in the fridge for to 2-3 days.
Notes
- Native Forrest is a BPA-free brand of coconut milk.
- Make sure your can of FULL-FAT coconut milk has been refrigerated at least overnight and not jostled around at all. You want the coconut to solidify at the top of the can so you can scoop it out, while the coconut liquid stays in the bottom. Scoop out the cream carefully until you hit the liquid. For more help, check out the Coconut Whipped Cream Tutorial by Oh She Glows for step by step directions (linked in this post).
- I keep a few cans of coconut milk in the fridge at all times, so I never have to wait!

Products I used in this recipe: 

  1. Native Forest Organic Coconut Milk — 13.5 fl oz Each / Pack of 4
  2. Sweet Leaf Sweet Drops Vanilla Creme Flavored Liquid Stevia, 2-Ounce Bottle
  3. Simply Organic Cinnamon Ground Certified Organic, 2.45-Ounce Container

 

This post has been shared with Gluten-free Fridays, Real Food Recipe Round-up, Create and Share DIY and Recipe Party, and Foodie Fridays

 

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Blueberry Mini Muffins with Lemon Coconut Frosting (Gluten-free, Dairy-free)

Blueberry Coconut Mini Muffins (gluten-free, dairy-free)
 
I know, I know, we’re at the end of summer, and NOW I come out with some blueberry muffins?! When everywhere you look, it’s starting to be pumpkin-central? Well, I decided even though this seems like more of a spring/summer-like treat, I had to sneak the recipe in here before Labor Day.
 
Blueberry Coconut Mini Muffins (gluten-free, dairy-free)
 
I figured those of us who like to hold on to the last days of summer would appreciate this delicious, moist, subtly-sweet, vanilla-y muffin for breakfast, a back-to-school lunchbox snack, or a scrumptious dessert. 
 

AND, these muffins and the Lemon Coconut Frosting that was posted earlier this week are a match made in heaven. 

Blueberry Coconut Mini Muffins (gluten-free, dairy-free)

 
These started out as an edited version of Elana’s Mini Blueberry Muffins (from the fabulous Elana’s Pantry site) for a Mother’s Day brunch, and they were a hit with family and friends. Those and several iterations after contained changes to be “Alex-friendly”, and still my husband – my ultimate taste tester – and friends all raved about them so I knew I had to share them here. Oh, and of course create a frosting to go with them!
 
Blueberry Coconut Mini Muffins (gluten-free, dairy-free)
 
I love using coconut flour because it has a hint of sweetness on its own (so less sweetener needs to be added), it’s high in fiber, it bakes well, and I’m trying to avoid almond flour, which is another favorite gluten-free flour. 
 
Try these on their own, covered with Lemon Coconut Frosting, plain coconut butter, or even a dairy-free vanilla coconut whipped cream! I also like to garnish them with a bit of lemon zest and coconut shreds.
 
Blueberry Coconut Mini Muffins (gluten-free, dairy-free)
 

The lemon, blueberry, and coconut combination is divine, don’t ya think?

 

Blueberry Mini Muffins with Lemon Coconut Frosting (Gluten-free, Dairy-free)
 
Prep time
Cook time
Total time
 
Adapted from Elana Amsterdam's Mini Blueberry Muffins.
Author:
Ingredients
  • ¼ cup coconut flour + a bit more to dust the blueberries
  • ¼ tsp pink himalayan salt
  • ¼ tsp baking soda
  • ½ tsp vanilla extract
  • ¼ cup coconut oil, melted to a liquid (but make sure it's not hot or it will curdle the eggs)
  • ¼ cup coconut nectar
  • 5 drops stevia
  • 3 eggs (room temperature)
  • ½ cup of frozen blueberries
  • mini muffin liners**
  • Frosting: Use the Lemon Coconut Frosting recipe on www.madetoglow.com
Instructions
  1. In one medium-sized bowl, stir together ¼ cup of the coconut flour, salt, and baking soda.
  2. In a separate medium-sized bowl, whisk the vanilla extract, coconut oil, stevia, coconut nectar, and eggs until well-combined.
  3. Whisk the dry ingredients into the wet and set aside.
  4. In a small bowl or within the ½ cup measuring cup of frozen blueberries, toss the blueberries with a spoonful or two of coconut flour until all of the berries are dusted. This helps to keep the blueberries from sinking to the bottom of the muffins.
  5. Place 18 mini muffin liners into your mini muffin tins. Grease the inside of your mini muffin liners with oil (I use a spray coconut or olive oil)**
  6. Spoon the batter into the mini muffin liners until each one is no more than ⅔ full.
  7. Bake at 375F for 10 minutes, or until lightly brown on top and firm to the touch.
  8. Let cool, then frost with the Lemon Coconut Frosting (on www.madetoglow.com) right before serving.
  9. Store in a glass container in the fridge for up to 3-4 days. Before serving, leave at room temperature to thaw for several hours or microwave for a few seconds until soft.**
  10. Makes 18 mini muffins.
Notes
**I've found that the muffins stick to the pan unless I use muffin liners. See the bottom of the post for my favorite liners. Make sure to spray or very lightly grease the insides of the liners so the batter does not stick.
**These are served best at room temperature. If you keep them for a few days, store them in the fridge, however, they need to thaw before serving. The Lemon Coconut Frosting will harden in the fridge, so keep it at room temperature before frosting the muffins.

 Products I Recommend:

  1. If You Care – Mini Baking Cups Unbleached Totally Chlorine-Free (TCF) – 90 Cup(s)
  2. Coconut Secret – Raw Coconut Nectar Low Glycemic Sweetener – 12 oz.
  3. Coconut Secret Raw Coconut Flour (Gluten Free), 16 Ounce Canister
  4. Trader Joe’s Himalayan Pink Salt Crystals with Built in Grinder Natural and Pure Use in Any Dish You Would Use Regular Salt
  5. Sweet Leaf Liquid Stevia Clear Sweet Drops – 2 Ounce

 

This post has been shared with the Real Food Recipe Round-up and Gluten-free Fridays

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Disclaimer: This post contains affiliate links. If you purchase any products through the links in this post, Made to Glow will earn a small commission which helps to support the development of the site and is sincerely appreciated. I only recommend products that I use myself and recommend to clients. Thank you!

Lemon Coconut Frosting (Dairy-free, Gluten-free)

Lemon Coconut Frosting - Gluten-free, Dairy-free, & Low in Sugar from Made to Glow

Another healthy ‘frosting’… not chocolate like this one or this one, but I think you’ll be just as crazy about it.

I made it to go on my Blueberry Coconut Muffins (recipe coming later this week!), but have since made it several times to eat on toast, pancakes, drizzled on berries, and of course, by the spoonful.

Lemon Coconut Frosting - Gluten-free, Dairy-free, & Low in Sugar from Made to Glow

These blueberry muffins with lemon coconut frosting (and lemon zest on top) are coming later this week…

Real food, few ingredients, low in sugar (sweetened with stevia or try dates or maple syrup), and high in nutrition. No weird, fake frosting ingredients here – this recipe uses a base of coconut butter!

Enjoy it again and again!

Lemon Coconut Frosting - Gluten-free, Dairy-free, & Low in Sugar from Made to Glow

Lemon Coconut Frosting (Dairy-free, Gluten-free)
 
Prep time
Total time
 
A delicious, creamy frosting - perfect for topping muffins, toast, pancakes, berries, and more.
Author:
Ingredients
  • 3 TB water
  • 2 TB lemon juice
  • 4 stevia drops (or maple syrup to taste)
  • 1 tsp vanilla extract
  • ½ cup of coconut butter*
Instructions
  1. Combine the coconut butter, 2 TB of water, all of the lemon juice, stevia drops (or sweetener of choice), and vanilla extract in your food processor.
  2. Run the food processor to combine the ingredients into a frosting consistency.
  3. Add more water as needed to thin.
  4. Taste. Adjust sweetener, water, and lemon juice as needed. Add a tiny bit of lemon zest if you'd like more lemon flavor.
  5. Store room temperature in a glass container for up to 3-4 days.
Notes
*Make sure your coconut butter is soft. If it has hardened in your cabinet, simply stick the jar under hot water or microwave the jar until coconut butter is softened.
*I've only used store-bought coconut butter for this recipe. If you make your own, you may need to use different proportions of liquid. Please leave a comment if you use home-made coconut butter.
*This frosting solidifies in the fridge, so I leave it at room temperature to stay soft.
*It lasts about 3 days (if you don't eat it first!)
*It makes about ¾ of a cup of frosting (enough to frost 18 mini muffins).
Nutrition Information
Serving size: ¾ Cup

 

Products I used for this recipe:

Artisana Coconut Butter 16oz (Glass Jar)

 

Lemon Coconut Frosting - Gluten-free, Dairy-free, & Low in Sugar from Made to Glow

This post has been shared with the Weekend Re-treat Link-up Party

 

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