Ingredients
Scale
- 6 peaches, sliced
- 1/4 cup + 2 tbsp coconut sugar, divided
- 1/2 cup + 2 tbsp tapioca starch
- 1/4 cup + 3 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 3/4 cup coconut milk
- 1 tsp apple cider vinegar
- 3 tbsp palm shortening
Instructions
- Preheat the oven to 350 F and lightly grease a 9×13″ casserole dish.
- Combine the peaches and 1/4 cup of coconut sugar in a saucepan. Set on the stove over low heat for 5 minutes, stirring often, until the sugar dissolves and the peaches soften. Pour into the casserole dish and set aside.
- Using a large bowl, combine the tapioca starch, coconut flour, baking soda, salt, cinnamon, and 2 tbsp of coconut sugar.
- Stir in the coconut milk and apple cider vinegar and stir until a wet dough begins to form. Fold in the palm shortening.
- Drop biscuit-sized pieces of dough over the peaches, flattening and ensuring that the bulk of the peaches are covered.
- Transfer the baking dish to the oven and bake for 28-30 minutes or until the topping is cooked through.
- Remove from the oven and allow to cool slightly before serving with whipped coconut cream or coconut ice cream if you desire!
Notes
All nutritional facts are estimated and will vary.
Nutrition
- Serving Size: 1 serving
- Calories: 189
- Sugar: 16.8g
- Fat: 10.6g
- Carbohydrates: 23.6g
- Fiber: 4g
- Protein: 2.8g
