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.

This is a very easy-to-make recipe that can be made a day ahead. I think the simplicity of this dessert is quite elegant and is great for impressing dinner guests. Dust each serving with a little cocoa powder for that extra little “oomph”.

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.