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Coconut Peach Blueberry Cream
2026 August 17
Ingredients for 4 servings
- 300 g ripe peaches
- 70 ml apple or pear juice
- 2 cm cinnamon stick
- 1 clove
- 300 g coconut yoghurt
- ¼ tsp ground cardamom
- ¼ tsp vanilla powder
- 2 tbsp maple syrup or agave syrup
- a little grated lemon zest
- 1 cup blueberries
- 1 tbsp agave syrup
- coconut flakes
Preparation
Peel the peaches and cut them into pieces. Bring the apple juice to the boil with the cinnamon stick and clove, then briefly simmer the peach slices in it.
Allow to cool.
Bring the blueberries to the boil once with 1 tablespoon of agave syrup and allow to cool as well.
Mix the coconut yoghurt with the cardamom, vanilla, grated lemon zest and maple syrup.
Prepare 4 glasses. First, add a little peach compote to each glass, then add the yoghurt cream. Repeat once more and finish with the blueberry compote.
Garnish with coconut flakes and a lemon balm leaf.
