Yoghurt-peach cream with coconut

Name: Yoghurt-peach cream with coconut
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 30 g Coconut flake; 1 can(s) (425 ml; 250 g by weight) Peaches; 2 (150 g each) Mug of whole milk yoghurt; 2 TABLESPOONS Sugar; 200 g Whipped cream; 1 package Vanillin sugar; 1 package Cream stabiliser; 7-10 Tbsp Lemon balm

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

30 g Coconut flake
1 can(s) (425 ml; 250 g by weight) Peaches
2 (150 g each) Mug of whole milk yoghurt
2 TABLESPOONS Sugar
200 g Whipped cream
1 package Vanillin sugar
1 package Cream stabiliser
7-10 Tbsp Lemon balm

Directions

1
Roast 10 g grated coconut in a dry pan until golden, remove from the pan and let it cool down. Drain the peaches on a sieve. Puree the peach halves. Mix yoghurt, sugar and remaining grated coconut. Whip the cream until stiff, add vanilla sugar and cream firming agent and carefully fold into the yoghurt and coconut cream. Pour the cream into glasses, sprinkle with the roasted coconut flakes and serve decorated with lemon balm as desired