Blueberry, peach and coconut pavlova recipe | Sainsbury`s Magazine

Ingredients

• 4 peaches, stoned and cut into wedges
• 1 tbsp flavourless oil, such as vegetable or sunflower oil
• 50g blueberries
• 3 tbsp coconut flakes, toasted
• 4 large egg whites
• 225g caster sugar
• 1 tsp vanilla extract
• 2 tsp cornflour
• 1 tsp white wine vinegar
• 2 ripe peaches, halved and stoned
• 2 tsp icing sugar
• 1 tbsp lemon juice
• 100g blueberries
• 50g caster sugar
• 2 tbsp lemon juice
• ½ tsp vanilla extract
• 300ml whipping cream
• 150ml coconut yogurt