There is nothing better than a homemade peach pie. drowning in fresh whipped cream or creamy ice cream BUT some of us just can’t have all the sugar and fats in this popular summertime delight.
Judy and I decided to make it a healthier version minus the crust and still get all of the wonderful flavor of a fresh peach pie. The whipped cream you see is actually coconut milk we have whipped to fluffy perfection and the cashews add a bit more protein also give a creamy texture!
It is so good and creamy you won’t even miss the real stuff. Enjoy!!
Peach Pie in a Glass
- 2 peaches, peeled, pit removed
- 2-3 oz peach nectar
- 1 tablespoon honey, more to taste
- 1/4-1/2 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 12 cashews
Blend all ingredients in a blender, taste and add more of any ingredient to your liking. Top with coconut whipped cream (recipe below) – yum!!
Coconut Whipped Cream
- 1 can full fat coconut milk*
- 1 -2 teaspoons vanilla extract
- 1 tablespoon honey, optional
Place the can of coconut milk in the refrigerator for a few hours or overnight. This helps the solid part of the milk separate from the liquid. You only want to use the solid part for your peach pie in a class – save the clearer liquid for a soup or add to rice, yum.
Put into a bowl with the vanilla and honey and whip until fluffy. Taste and add more vanilla if needed. Use immediately.
*we used organic coconut milk from Thai Kitchen
