This simple gluten-free dessert combines the richness of coconut and the sweetness of pears.
What you need:
2 tablespoons coconut oil
3 firm-fleshed pears, such as d’Anjou or Bartlett, peeled and 1/2-inch diced
1 teaspoon salt
1/4 cup plus 2 tablespoons packed brown sugar
3 tablespoons canned coconut cream
2 one-pint containers vanilla coconut-milk ice cream
What you do:
- In a medium saucepan over medium heat, melt coconut oil. Add pears and cook, stirring occasionally, for 5 minutes.
- Reduce heat to medium-low and add salt and brown sugar. Stir to combine before adding coconut cream. Simmer for 10 to 15 minutes, stirring every minute or two, until syrup is slightly thickened.
- Remove from heat and serve over ice cream.
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