We value your privacy
For the meringues, preheat the oven to 150°C, fan 130°C, 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 tablespoon at a time, beating well between each addition and making sure it’s completely incorporated before adding the next. Keep mixing until the meringue is thick, glossy and holding stiff peaks. Whisk in the vanilla, cornflour and vinegar until incorporated.
Line a large baking sheet with baking paper and spoon on the meringue in 6 large dollops. Cook for 1 hour, then open the oven door a fraction, turn off the heat, and leave to cool completely (about 2 hours).
For the peach purée, blend the peaches, icing sugar, and lemon juice together in a small blender or processor. Push through a sieve into a bowl and cover with clingfilm.
Put all the blueberry compote ingredients in a small pan and cook on a medium heat until the blueberries break down and the sugar dissolves to make a thick, syrupy sauce, about 4-6 minutes, stirring frequently. Leave to cool to room temperature.
Whip the cream and vanilla until it just holds soft peaks. Add the coconut yogurt and whisk again briefly.
On a large platter or tray, add the meringues, smashing some of them up as you go. Dollop over the coconut cream, blueberry compote and peach purée, being quite random with where the mixture falls. Scatter over the blueberries, grilled peach wedges and toasted coconut flakes, to serve.