From the June/July 2019 issue
PREP TIME: 15 MINS
COOK TIME: 10 MINS
SERVINGS: 4

Ingredients

  • 1 13.5-oz can full-fat coconut milk, refrigerated for at least 12 hours
  • 1 ½ tsp vanilla extract
  • Fine sea salt
  • 1 tsp arrowroot
  • 2 tbsp ghee
  • 4 medium-sized ripe but firm peaches, peeled, pitted, cut into wedges (or 20 oz frozen peaches, thawed)
  • ¼ cup maple syrup
  • ¼ cup bourbon
  • 2 tbsp chopped toasted pecans, optional

Directions

  1. Open can of coconut milk; scoop out cream at the top into a chilled metal bowl



attempt from :3.235.30.155
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

PaleoMagazine.com is the premiere source for everything related to the Paleo lifestyle and ancestral health.

Digital Subscriptions Include:

  • Access to 850+ delicious, grain-free, gluten-free Paleo recipes.
  • Access to 650+ high-quality, carefully curated articles.
  • Regularly updated content from expert contributors.
  • Weekly specials via email notifications.

Select your subscription: