Grilled Stone Fruit Salad with Coconut Crème Anglaise

Serve fruit warm off the grill, or grill them in advance and serve at room temperature.


Prep Time
25 min
25 min


  • 1 cup coconut milk
  • 1 vanilla bean, split (TIP: If you don’t have a whole vanilla bean, substitute with 2 tsp pure vanilla extract.)
  • 2 tbsp organic evaporated cane juice, divided
  • 2 large egg yolks
  • High-heat cooking oil (such as grape seed or safflower), as needed
  • 2 peaches, halved and pitted
  • 2 nectarines, halved and pitted
  • 2 plums, halved and pitted
  • 2 cups cherries
  • 1/4 cup coarsely torn fresh basil


  1. In a small saucepan on medium, heat milk, vanilla bean and 1 tbsp cane juice until just steaming and small bubbles form around edges, stirring occasionally, about 3 minutes. In a medium heat-proof bowl, whisk egg yolks with remaining 1 tbsp cane juice. Once milk is warmed, very slowly pour milk mixture into egg mixture in a very thin stream, whisking constantly. Stir mixture back into saucepan and return to medium heat, stirring constantly with a wooden spoon or spatula until steaming and thick enough to coat the back of a spoon, about 8 to 10 minutes.
  2. Strain mixture through a fine mesh sieve into a bowl. Using a knife, scrape any remaining vanilla out of pod and stir into crème anglaise, discarding pod. Place plastic wrap directly on surface and refrigerate until cold, at least 1 hour or up to 3 days.
  3. Preheat a grill to medium-high and brush grates with oil. Add peaches, nectarines and plums to grill, cut side down, and grill for 3 to 4 minutes, until warm and lightly charred. Flip and grill for about 2 minutes more. Transfer to a cutting board. When cool enough to handle, cut each half lengthwise into 2 pieces. Drizzle crème anglaise over each plate and divide peaches, nectarines and plums over top. Garnish evenly with cherries and basil.

Nutrition Information

  • Serving Size 1/4 of recipe
  • Calories 285
  • Carbohydrate Content 39 g
  • Cholesterol Content 92 mg
  • Fat Content 15 g
  • Fiber Content 4 g
  • Protein Content 5 g
  • Saturated Fat Content 11.5 g
  • Sodium Content 12 mg
  • Sugar Content 30 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g