Vanilla Coconut Baked Nectarines (Printable Version)
Tender baked nectarines infused with vanilla and coconut for a light, sweet summer treat.
# Ingredient List:
→ Fruit
01 - 4 ripe nectarines, halved and pitted
→ Filling & Topping
02 - 2 tablespoons unsalted butter, melted
03 - 2 tablespoons honey or maple syrup
04 - 1 teaspoon pure vanilla extract
05 - 1/3 cup unsweetened shredded coconut
06 - 2 tablespoons coconut sugar or light brown sugar
07 - Pinch of sea salt
→ Garnish (optional)
08 - 1/4 cup toasted sliced almonds
09 - 1/2 cup Greek yogurt or coconut yogurt
# How to Make It:
01 - Preheat the oven to 350°F. Lightly grease a baking dish just large enough to fit the nectarine halves snugly.
02 - Arrange the nectarine halves, cut side up, in the baking dish.
03 - In a small bowl, combine the melted butter, honey (or maple syrup), and vanilla extract. Spoon this mixture evenly over the nectarines.
04 - In another bowl, mix together the shredded coconut, coconut sugar, and a pinch of sea salt.
05 - Sprinkle the coconut mixture generously over the nectarines.
06 - Bake for 20–25 minutes, or until the nectarines are soft and the topping is golden brown.
07 - Remove from the oven and let cool slightly. Serve warm, topped with toasted almonds and a dollop of Greek or coconut yogurt if desired.
# Expert Advice:
01 -
- The buttery coconut vanilla combo transforms ordinary nectarines into something that feels fancy enough for dinner guests but comes together in minutes
- You get all the comfort of a baked fruit dessert without the fuss of pie crusts or complicated prep work
02 -
- Overripe nectarines will collapse into mush before the coconut topping has time to get properly golden and crispy
- Letting them rest for even 5 minutes after baking makes a huge difference in how well the toppings hold together when you serve them
03 -
- Broil for the last 2 minutes if your coconut topping needs more color but watch it like a hawk
- Room temperature fruit bakes more evenly than cold fruit straight from the refrigerator