Battersea Canteen’s Coconut Cream & Nectarine Mess Recipe
2 x Tin of refrigerated Coconut Cream
Box of Nectarines
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.