Mix peach pulp, sugar, honey and 1 tablespoon lemon juice, bring the mixture to a boil. Add corn starch diluted in 2 tablespoons of water, stir and bring to a boil again. Cool. Pour sour cream in the prepared kissel, stir, pour in the glasses and refrigerate for 1 hour.

To make wafers, beat butter with sugar until stiffen, add lemon juice, stir in sifted flour, coconut flakes, mix. Stir beaten egg white and mix the batter again. Bake portions of the batter in iron wafer.

Serve the cooled kissel with coconut wafers.