This dessert is easy to make for a crowd and very pleasing during hot months with its bright peach flavor and cold cream cheese filling. The crust is almost like a chewy coconut macaroon, and the perfect accompaniment to the smooth filling. I made it for my uncle’s birthday who is GF, and this was a cinch to make without gluten! Keep in mind, the filling is rather rich. You can cut back on richness by using reduced fat cream cheese.
Sorry about the not so pretty picture! I set the dessert out and then it was gone. This was the only shot I got, but better than nothing!
Ingredients
For the crust
1 bag shredded coconut
1/2 cup oat flour
4 eggs
3/4 cup sugar
Pinch of salt
For the filling
4 packages of cream cheese, room temperature
3/4 cup powdered sugar
1 tsp vanilla
1 tsp almond extract
1/2 teaspoon coconut extract
Pinch of salt
1 1/2 cups whipping cream
For the topping
8-10 ripe peaches
1/2 cup sugar
2 tbs lemon
Pinch of salt
1/4 cup corn starch
3 tbs water
1 cup sliced almonds (op
Directions:
1. Preheat the oven to 350 degrees.
2. Toss together the coconut in oat flour in a large bowl. In a separate bowl, beat the eggs, sugar, and salt until extremely light and fluffy. Fold the coconut and oats into the egg mixture. Press into a 15×11 or bigger dish. Bake for about 15 minutes or until the crust starts to turn gold. Remove from oven and allow to cool completely (place in fridge to speed up the process).
3. Beat the cream cheese, extracts, salt, and sugar in a large bowl until completely combined. In a medium bowl, whip the cream into stiff peaks. Gently fold the whipping cream into the cream cheese in two parts. Spread on top of cooled crust and return to fridge.
4. Blanch and peel the peaches. Cut four peaches into eights and set aside. Cut up the remaining peaches and add to a medium sauce pan with the sugar, salt, and lemon juice. Let it cook until the peaches begin to break down. Using an immersion blender, blend the mixture until it is pretty much smooth but with a bit of texture (you can also do this in a blender, then return mixture to pan).
5. Bring peach mixture to a gentle boil. In a small bowl combine cornstarch and water. Pour into boiling peach mixture and whisk constantly until it thickens. Remove from heat and refrigerate until cool.
6. Spread sliced peaches on top of cream cheese filling, then pour the peach puree mixture over it. Smooth the top. Add toasted sliced almonds and refrigerate until ready to serve.
Have an egg yolk day!
-gramawama & elliewellie
