top of page

Battersea Canteen’s Coconut Cream & Nectarine Mess Recipe

Screen Shot 2017-06-30 at 16.15.57.png


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.


18 views0 comments


bottom of page