Battersea Canteen’s Coconut Cream & Nectarine Mess Recipe

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Ingredients

Sponge Fingers

Raspberry Jam

2 x Tin of refrigerated  Coconut Cream

Vanilla Essence

Box of Nectarines

Some Bananas

 

Place the sponge fingers in a deep dish.

 

Warm the Jam with a little water to make a kind of coulee.

 

Pour the coulee over the sponge fingers and then place into a freezer for 30 minutes.

 

Whip up the cans of cold coconut cream with a little vanilla essence and layer this over the sponge fingers and jam.

 

Chop up the nectarines and bananas and scatter on top.

 

ENJOY.

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