Summary

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

1. Briefly scald the peaches with boiling water, rinse in cold water, peel, halve and core. Then cut into small pieces (1 cm).
2. Mix the peaches and raspberries with the rest of the ingredients in a tall saucepan and leave to stand for a few hours, closed.
3. 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.
4. 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).