200-300g frozen açai
½ frozen banana
60ml nut milk
Coconut whipped cream:
1 can full fat coconut milk – best refrigerated for 24 hours/overnight
1-2 tbsp icing/powder sugar – try to get organic to ensure vegan friendly
½ tsp vanilla extract - optional
5-6 medium sized peaches
2-3 tbsp orange juice
Add ins: These are optional, but we used all 3
1 tbsp coconut sugar
¼ tsp cinnamon
½ tsp grated ginger
Granola - we used Spoon granola
Fresh Peaches (1-2), sliced
If you want to make your compote less sweet, feel free to not use the add-ins, however, with a hint of ginger and cinnamon and a tad of coconut sugar to take any bitterness out, it's a dreamy combination.
- Compote: chop the peaches into small pieces and place in a pan. Add the orange juice, then any or all of the optional add ins; coconut sugar, ginger and cinnamon. Bring to the boil then allow to simmer, cooking the peaches through. This usually takes around 10 minutes. The peaches should be nice and soft. If the mixture starts to dry, you can also add a little water here.
- Açai: simply place all of the ingredients into a blender. Blitz and beat the mixture until thick and creamy.
- Whipped coconut cream: place the coconut cream into a bowl (you could also chill your bowl 10 minutes before). Beat for around 30 seconds with a hand whisk/mixer (until creamy). Add the powdered sugar and vanilla (optional), continue to mix until smooth; approx 1 minute. If you want it sweeter, add a little more sugar and beat again.
- Layering: start with a layer of granola followed by açai, then compote, granola and repeat. Top it off with a good dollop of the coconut whipped cream, fresh peaches (sliced) and an extra dusting of granola/cinnamon for good measure!
*The coconut cream is best used immediately or put straight into the fridge. It will harden but you’ll just have to beat it again. Store in an airtight container for up to 2 weeks.