Peaches & cream is a great American flavor combo. In this recipe, I’ve updated the dessert classic and made it vegan and lactose-intolerant friendly. Even though I am neither of those things, I really love coconut milk and find to to be a healthier option than cow’s milk. I think the flavor and consistency of coconut milk is just awesome. If you cannot locate a store that sells it, regular whole milk will work just fine.

The idea for this recipe came from a similar dish I had – coconut crusted shrimp and mango salsa. I wanted to use peaches instead of the mango because they are in season. Besides, who doesn’t love peaches? I chose the tilapia because of it’s nice flaky texture that I think fairs very well with the coconut breading.

This is a simple, summery dish that is light and perfect for hot nights. You could also use sliced ham instead of the bacon, but I prefer the crispy texture that the bacon provides. The dressing in this recipe is light. If you prefer more dressing on your pasta, double the ingredients.