Peach – Raspberry – Jam with Coconut
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 4 hrs 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g peach (s), or nectarines (pitted, weihed)
- 500 g raspberries, (weihed cleaned)
- 5 tablespoon desiccated coconut
- 100 ml coconut milk, creamy (with pressed coconut meat)
- 500 g preservin suar, 2: 1
- 6 tablespoon liqueur, (coconut liqueur), optional
Print Recipe
Pin Recipe Instructions
- Briefly scald the peaches with boiling water, rinse in cold water, peel, halve and core. Then cut into small pieces (1 cm).
- Mix the peaches and raspberries with the rest of the ingredients in a tall saucepan and leave to stand for a few hours, closed.
- Then bring to the boil and let it simmer for 4 minutes, add the coconut liqueur (e.g. Batida de coco) and fill into previously boiled glasses. Close immediately and turn upside down for about 5 minutes.
- If you don`t like alcohol, you can leave it out, maybe instead add a little more of the creamy coconut milk (it has a more intense taste than the simple coconut milk).
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