Tropical meringue mess
- Total time
- 35 min
- servings
- 4 servings
- Dish type
- Other
Prep
25 min
Cook
10 min
Total time
35 min
Ingredients
Ingredients
- 300 g pineapple
- 2 c. à soupe light brown soft sugar
- 1 c. à soupe rum
- 250 ml double cream
- 1 c. à soupe icing sugar
- 125 ml coconut yogurt
- 4 meringue nests
- small handful of mint leaves picked, most shredded, a few whole leaves to serve
- 2 passion fruits
- 2 c. à soupe coconut flakes
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Method
- 1
Stir the pineapple chunks (and any juice in the pack), brown sugar and rum together in a pan. Cook over a high heat until any liquid has evaporated and the pineapple is sticky and caramelised, about 8 mins. Remove from the heat and leave to cool completely.
- 2
Whip the cream and icing sugar together to soft peaks using an electric whisk, then gently fold in the coconut yogurt. Crush the meringue nests, then tip into the cream mixture along with the shredded mint leaves and gently fold to combine. Spoon the cream mixture over a serving platter or divide between four small plates, then spoon over the caramelised pineapple pieces and drizzle over any leftover syrup from the pan. Cut the passion fruits in half, then use a teaspoon to scoop out the pulp. Spoon this over the mess, then scatter over the whole mint leaves and the coconut flakes.
Nutrition
- calories
- 500 calories
- fatContent
- 37 grams fat
- fiberContent
- 3 grams fiber
- sugarContent
- 31 grams sugar
- sodiumContent
- 0.13 milligram of sodium
- proteinContent
- 4 grams protein
- carbohydrateContent
- 32 grams carbohydrates
- saturatedFatContent
- 25 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
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