Yogurt peach cream with coconut

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1.

Roast 10 g desiccated coconut in a dry pan until golden, remove from the pan and let cool down. Drain the peaches on a colander. Puree the peach halves. Mix the yoghurt, sugar and remaining coconut flakes together. Whip the cream until stiff, pour in the vanilla sugar and cream setting and carefully fold it into the yoghurt coconut cream. Fill the cream into glasses, sprinkle with the roasted desiccated coconut and serve decorated with lemon balm if you like