Refreshing cold desserts are a great relief from the summer heat. This peach icebox cake can help you beat the heat and satisfy your sweet tooth. Using locally grown peaches and just a few ingredients from your pantry, this treat is simple to make and easy for everyone to enjoy.
1 box vegan graham crackers
1 (15 oz) can of full-fat coconut milk
For the pudding:
Coconut milk + 2 T coconut cream
¼ cup sugar
½ T cornstarch
1 tsp vanilla extract
For the whipped cream:
¼ cup sugar
1 T vanilla extract
1 tsp cornstarch
Put your can of coconut milk in the refrigerator for 3 to 4 hours before making your icebox cake. This will separate the coconut milk and coconut cream.
Peel, pit and slice your peaches. Set them aside.
Open your can of coconut milk. There will be a distinct layer of coconut cream at the top of the can. Scoop the coconut cream into a separate bowl and pour the coconut milk into a small pot. Take 2 tablespoons of the coconut cream and put it in the coconut milk, stirring to combine.
Set your coconut cream aside in the refrigerator.
Cook your pot of coconut milk over medium heat. Add the sugar, vanilla, and cornstarch to the pot. Whisk it constantly to dissolve the cornstarch and it thickens to pudding consistency. This will take 10-15 minutes.
Remove your coconut cream from the refrigerator to make your coconut whipped cream.
In a medium mixing bowl, add the coconut cream, sugar, vanilla extract, and cornstarch.
Whip the coconut cream using a hand mixer until soft peaks form.
Gather your coconut whipped cream, peaches, pudding, and graham crackers to assemble your cake.
In an 8×8 pan, add a layer of graham crackers to the bottom.
Pour your coconut pudding on top of the graham crackers.
Add a layer of peaches, saving some for the decoration on top.
Place another layer of graham crackers on top of the peaches.
Smooth the coconut cream on top of the graham crackers.
Top the cake with peaches and crumbled graham cracker pieces.
Refrigerate your icebox cake for 2 to 3 hours before serving. Enjoy!