For dessert: I loved these with just a simple coconut cream topping- just take the hardened coconut milk off the top of a can of full fat coconut milk (Thai Kitchen is consistently the best for this recipe), a little vanilla extract, and a little brown sugar, and blend with a hand mixer until it turns to a slightly “whipped” consistency. Keep in the fridge until ready to serve, delicious by the spoonful.
For breakfast: Serve with yogurt and/or granola!
Cinnamon & Ginger Baked Pears are dairy & gluten free, vegan & vegetarian, Paleo & Whole30 compliant.
Nutrition facts per serving: 147 calories, 7.4.g of fat, 4.6g of saturated fat, 15mg of cholesterol, 44mg of sodium, 186mg of potassium, 22.3 of carb, 6.1g of fiber, 11.4g of sugar, 1g of protein. 55mg of Calcium,1mg of Iron.