Pineapple & coconut pina colada messby Celia Harvey | Cuisine issue #155
Brown sugar meringues
4 large egg whites, at room temperature
1 cup lightly packed light brown sugar
Preheat the oven to 150°C fan bake and line 2 baking trays with baking paper.
In a scrupulously clean stainless steel bowl, use an electric mixer to beat the egg whites with a pinch of salt until stiff peaks form. Continue to beat while slowly adding the brown sugar, 1 tablespoon at a time, beating until thick and glossy.
Form a round of meringue on each baking tray then bake in the centre of the oven for 1 hour 10 minutes. Turn off the oven and leave to cool overnight, with the door closed.
165g can coconut cream
50g icing sugar
100g shredded or long strand desiccated coconut
60ml white or dark rum
435g can crushed pineapple in syrup, well drained
150g shaved coconut, toasted until golden
Whip the cream, coconut cream and icing sugar together until soft peaks form. Fold in the shredded un-toasted coconut and the rum.
Break the brown sugar meringue into large chunks then place some in the base of 6 serving glasses or bowls. Spoon some pineapple over the meringue then dollop with the cream mix. Repeat the layers then scatter generously with the toasted shaved coconut and serve.
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