Coconut-Ginger Grilled Peaches
Coconut-Ginger Grilled Peaches is a Caribbean recipe categorized as dinner, main course, with 15 min of prep, 15 min of cooking, and 30 min total. It yields 4 servings.
Peach halves are grilled until lightly charred, then served with coconut milk, honey, fresh ginger, lime, and toasted coconut. They can accompany grilled chicken or fish, or be served as dessert with a small scoop of vanilla ice cream.
Mealtime: Dinner, Main Course
Type: Dinner, Main Course
Cuisine: Caribbean
Dietary Preferences: Vegetarian, Gluten-Free
Cooking Time: Under 30 Minutes
Difficulty Level: Intermediate
Seasonal Preference: Summer BBQ
Nutritional Information (per serving)
Calories: 420
Protein: 3g
Fat: 13g
Fiber: 3g
Sodium: 350mg
Ingredients
- 4 ripe but firm peaches, halved and pitted (600g)
- 1 tablespoon neutral oil (15mL)
- 3/4 cup full-fat coconut milk (180mL)
- 1 tablespoon honey (21g)
- 1 tablespoon grated fresh ginger (15g)
- 1 tablespoon fresh lime juice (15mL)
- 1 teaspoon finely grated lime zest (2g)
- 1/8 teaspoon kosher salt
- 1 pinch cayenne pepper
- 2 tablespoons fresh mint leaves, thinly sliced (6g)
- 1/4 cup toasted unsweetened coconut flakes (20g)
Utensils
- Mixing bowl
- Whisk
- Skewers
- Grill
- Tongs
- Saucepan
- Measuring cups
- Measuring spoons
- Cutting board
- Knife
- Serving platter
Step by Step Instructions
- Preheat a clean grill or grill pan to medium-high heat.
- Combine the coconut milk, honey, ginger, and kosher salt in a small saucepan and simmer for 5 to 7 minutes, until lightly reduced.
- Remove the coconut-ginger sauce from the heat and stir in the lime juice, lime zest, and cayenne pepper.
- Brush the cut sides of the peaches with the neutral oil.
- Grill the peaches cut-side down for 3 to 4 minutes, until marked, then turn and grill for 2 minutes, until warm but still holding their shape.
- Arrange the Coconut-Ginger Grilled Peaches on a platter, spoon over the warm coconut-ginger sauce, and finish with the mint and toasted coconut flakes.
Variations and Serving Suggestions: For a twist on your Coconut-Ginger Grilled Peaches, try swapping out the peaches for ripe mangoes or pineapple for a tropical flair! You can also add a dash of chili powder or a sprinkle of fresh mint to elevate those flavors further. For serving, think beyond the grill—pair it with a zesty quinoa salad for some crunch or serve it over a bed of fluffy jasmine rice to soak up that delicious sauce. Drizzle on extra lime juice and top with more toasted coconut flakes for a stunning presentation! Enjoy!
Explore Coconut-Ginger Grilled Peaches Recipes
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Coconut-Ginger Grilled Peaches into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Coconut-Ginger Grilled Peaches gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, small saucepan, whisk, grill or grill pan, tongs, serving platter.
Use the recipe’s texture and color cues, then check the thickest or densest piece before removing the dish from heat.
Prep time: 15 minutes. Cook time: 15 minutes. Total time: 30 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Cooking Questions & Helpful Tips
How ripe should the peaches be?
Choose peaches that yield slightly near the stem but remain firm enough to halve and grill without collapsing.
Can I use a grill pan?
Yes. Preheat a clean grill pan over medium-high heat and follow the same 3-to-4-minute cut-side timing and 2-minute second side.
Can I replace the honey?
Replace the 1 tablespoon honey with 1 tablespoon pure maple syrup and reduce the coconut sauce in the same way.
Can I prepare the sauce ahead?
Cook the coconut-ginger sauce up to two days ahead and refrigerate it. Reheat gently, then stir in the lime juice and zest before serving.