John Myers
Yoghurt Coconut Cream on Nectarines
The perfect yoghurt coconut cream on nectarines recipe with a picture and simple step-by-step instructions.
- 300 g Greek yogurt 10% fat
- 50 g Desiccated coconut
- 1 packet Vanilla sugar
- 3 piece Fresh nectarines
- Sugar or other sweeteners as desired
- 10 cl Batida de Coco
- 1 tbsp Freshly squeezed lemon juice
- Cut two nectarines in half, cut into cubes and puree with the hand blender, add sugar or something similar, add a few drops of lemon juice to prevent browning. Mix the yogurt, desiccated coconut and vaniline sugar together and add sugar and batida to taste (if children eat without alcohol).
- If the cream is not set, you can stir in some gelatin. Then put in the fridge for half an hour. Divide the pureed nectarines into small dessert glasses, now pour the yoghurt cream into the guests. Then decorate with nectarine cut into wedges.
- I wish you bon appetit!
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