Ingredients serve 3.   

4 peaches stoned and cut into wedges

1 tablespoon olive oil

50gr blueberries

3 tablespoon coconut flakes , toasted

For the meringue

4 large egg whites

225gr caster sugar

1 teasepoon vanilla extract

2 tablespoon cornflour

1 teasepoon white vinegar

For the peach puree

2 ripe peaches halved and stoned

2 teasepoon icing sugar

1 tablesspoon lemon juice

For the blueberry complote

100gr blueberries

50gr caster sugar

2 tablespoon lemon juice

½ teasepoon vanilla extract

For the coconut cream

300ml whipped cream

1 teasepoon vanilla extract

150gr coconut yogurt

Method

 For the meringue , preheat the oven to 130/ gas 2 , whisk the egg whites on a medium speed for a few minutes until light , fluffy and doubled in size , turn the mixer to medium high, and add the sugar  1 teasepoon at a time beating well between each addition and making sure it is completely incorporated before adding the next until the meringue is thick, glossy and holding stiff peaks, whisk in the vanilla, cornflour and vinegar line a large baking sheet with baking paper and spoon on the meringue in 6 large dallops and cook for 1 hour, then open the oven door a fraction to turn off the heat and leave to cool compleytely for about 2 hours .

For the peach puree , blend the peaches, icing sugar and lemon juice together in a processor, push through a sieve into a bowl and cover with clingfilm.

Pull all the blueberries complote ingredients in a small pan and ingredients in a small pan and cook in a medium heat until the blueberries break down and the sugar dissolves to make a thick sauce about 4-6 minutes stairring frequently leave to cool at room temperature.

Heat a griddlepan on medium heat and brush the peach wedges with the oil; add to the pan and swear  for 2-3 minutes on each sided until charred; don’t turn them over too quickly or they will stick, allow to cool . whip the cream and vanilla until it just holds soft peaks add the coconut jougourt and whisk lightly again

On a large platter, smash the meringue, dallop over the coconut cream, blueberry complote and peach puree, scatter over the blueberries, grilled peach wedges and toasted coconut flakes and serve . 

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