> ## Content Index > Fetch the complete content index at: https://thatpaleochick.com/llms.txt > Use this file to discover other available public pages before exploring further. # Cinnamon Spiced Baked Pears with Toasted Pecans and Coconut Cream - URL: https://thatpaleochick.com/cinnamon-spiced-baked-pears-toasted-pecans-coconut-cream/ - Published: 2026-09-10T17:03:25.000Z - Updated: 2026-10-09T16:26:38.000Z - Description: Tender cinnamon-spiced baked pears loaded with toasted pecans and finished with whipped coconut cream. An easy, elegant paleo dessert made with real whole ingredients and zero refined sugar. - Author: Krista Wade - Tags: Recipe, Paleo, Dessert, Gluten-Free, Grain-Free, Dairy-Free, Egg-Free, Vegetarian, Pears, Pecans, Coconut Cream, Cinnamon, Baked, Fruit Dessert, No-Bake Topping, Whipped Coconut Cream, Celiac-Friendly, Alpha-Gal Friendly, Low-Histamine, Reflux-Friendly I have to be honest with you. For a long time I thought eating paleo meant dessert was basically just sad fruit and resignation. Then I made these baked pears one night when I had company coming and zero energy for anything complicated, and everybody asked for the recipe before they even finished the dish. This one is stupid simple, it uses real whole ingredients, and it tastes like something you would order at a nice restaurant. Tender pears, warm toasted pecans spiced with cinnamon and cardamom, and that whipped coconut cream on top? It is genuinely satisfying. No refined sugar, no grains, no dairy. Just real food doing what real food does. --- ## Nutritional Benefits ### Pears: Fiber and Natural Sweetness Without the Spike - Pears are a solid source of soluble fiber, particularly pectin, which supports gut health and helps feed beneficial bacteria in the digestive tract. - They provide a natural sweetness that satisfies a sugar craving without the blood sugar rollercoaster of refined desserts. - Pears also contain vitamin C, vitamin K, and potassium, making them more than just a pretty vehicle for toppings. ### Pecans: Heart-Healthy Fats and Minerals - Pecans are rich in monounsaturated fats, the same type found in olive oil, which support healthy cholesterol levels. - They provide manganese, zinc, and magnesium, minerals that many people eating a standard American diet are chronically low in. - The fat content of pecans also helps slow the absorption of natural fruit sugars, which is a win for blood sugar balance. ### Coconut Cream: Nourishing Fats, No Dairy Required - Full-fat coconut cream is packed with medium-chain triglycerides (MCTs), which the body converts to energy quickly rather than storing as fat. - It is naturally dairy-free, making it a great option for anyone dealing with dairy sensitivities or autoimmune issues. - The fat in coconut cream also helps make this dessert genuinely filling, so you are not chasing another snack twenty minutes later. ### Raw Honey: A Real-Food Sweetener - Raw honey contains trace enzymes, antioxidants, and minerals that processed sugar simply does not have. - A small amount goes a long way in terms of sweetness, so you are not dumping in cups of the stuff. - It has antimicrobial properties and has been used medicinally for centuries. It is the sweetener I reach for when a recipe genuinely needs one. --- ## FAQs ### Can I use a different type of pear? Yes. Bosc pears are my first choice because they hold their shape really well during baking and do not turn to mush. Anjou works great too. I would avoid Bartlett if your pears are very ripe, since they can get too soft. Firmer is better here. ### My coconut cream did not solidify. What happened? A few things can cause this. First, make sure your can of full-fat coconut milk was refrigerated overnight, not just for a couple of hours. Also, some brands of coconut milk use stabilizers or guar gum that keep the cream from separating. I have had the best luck with brands like Native Forest or Thrive Market's own brand. If your cream is too loose to whip, just drizzle it over the pears as a sauce instead. Still delicious. ### Can I make this ahead of time? You can prep the pecan filling and whip the coconut cream a day in advance and store both in the fridge. Bake the pears fresh for the best texture, though you can reheat leftover baked pears in a 325°F oven for about 10 minutes. The coconut cream keeps refrigerated for up to 3 days. ### Is this Whole30 compliant? Not quite, because honey is not allowed on Whole30\. If you want to adapt it, you can skip the honey entirely in the filling and just use the spiced coconut oil with the pecans. The natural sweetness of the pears carries more than you would expect once they are caramelized in the oven. Also skip the honey in the coconut cream and just use vanilla. ### Can I use a different nut? Absolutely. Walnuts are fantastic here and have a slightly earthier flavor that pairs really well with the cardamom. Chopped almonds would work too. Just watch them in the oven since smaller nut pieces can brown faster than pecan halves. ### What if I do not have cardamom? Just leave it out or add a pinch more cinnamon. Cardamom adds a subtle floral, almost citrusy warmth that I love with pears, but the recipe is completely solid without it. A tiny pinch of nutmeg is another good option. --- If you make these, I genuinely want to see them. Drop a photo in the comments or tag me on Instagram. And if you have been on the fence about whether real-food desserts can actually satisfy, I hope this one converts you. Because you were not created to white-knuckle your way through life eating sad food. Nourishing your body should feel good. This is what that looks like. How did your **Cinnamon Spiced Baked Pears with Toasted Pecans and Coconut Cream** turn out? Tag **@ThatPaleoChick** and share it! #paleotreat #bakedpears #paleodessert #grainfree #dairyfree #coconutcream #realfooddessert #thatpaleochick ## Cinnamon Spiced Baked Pears with Toasted Pecans and Coconut Cream Tender oven-baked pears filled with toasted pecans, warm cinnamon, and a drizzle of honey, finished with whipped coconut cream. A naturally sweet, grain-free paleo dessert that feels indulgent without any of the junk. - Prep time: 10 min - Cook time: 30 min - Total time: 40 min - Servings: 4 servings ### Ingredients - 4 ripe but firm pears (Bosc or Anjou work great), halved and cored - 3/4 cup raw pecan halves, roughly chopped - 2 tablespoons raw honey - 1 tablespoon coconut oil, melted - 1 teaspoon ground cinnamon - 1/4 teaspoon ground cardamom - 1/4 teaspoon pure vanilla extract - Pinch of fine sea salt - 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight - 1 teaspoon raw honey (for the coconut cream) - 1/4 teaspoon pure vanilla extract (for the coconut cream) ### Instructions 1. Preheat your oven to 375°F. Line a rimmed baking sheet or baking dish with parchment paper. 2. Halve the pears lengthwise and use a small spoon or melon baller to scoop out the core and seeds. Arrange them cut-side up in the prepared baking dish. 3. In a small bowl, stir together the chopped pecans, melted coconut oil, honey, cinnamon, cardamom, vanilla extract, and sea salt until the nuts are evenly coated. 4. Spoon the pecan mixture generously into and over the hollowed-out center of each pear half, letting it mound up a little. It is okay if some spills onto the pan. 5. Bake for 28 to 32 minutes, until the pears are tender all the way through when pierced with a fork and the pecan filling is golden and fragrant. Check at the 25-minute mark if your pears are very ripe. 6. While the pears bake, make the whipped coconut cream. Open the chilled can of coconut milk without shaking it. Scoop only the thick, solidified cream from the top into a medium bowl, leaving the watery liquid behind. 7. Using a hand mixer or a whisk, beat the coconut cream until fluffy and smooth, about 2 minutes with a mixer. Stir in the honey and vanilla extract. Refrigerate until ready to serve. 8. Remove the pears from the oven and let them rest for 5 minutes. The juices will pool at the bottom of the pan and they are absolutely worth spooning over the top. 9. Serve each baked pear half warm with a generous dollop of whipped coconut cream and a drizzle of any pan juices. ### Nutrition per serving - Calories: 290 - Total Fat: 18g - Carbohydrates: 34g - Protein: 3g - Dietary Fiber: 5g - Sugar: 22g