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Coconut mango meringue nests
Coconut mango meringue nests
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Prep Time:
375 minutes
Cook Time:
10 minutes
Total Time:
385 minutes
Chill coconut cream overnight for best results in advance.
Ingredients:
  • 270ml can coconut cream
  • 125ml thickened cream
  • 24.00 gm icing sugar
  • 100g pkt Make At Home Meringue Nests (10 pack)
  • 1 mango, stoned, peeled, thinly sliced
  • 20g almond
  • 10.40 gm shredded coconut, toasted
  • 110g caster sugar
Instructions:
  • Chill the can of coconut cream in the fridge overnight.
  • Carefully open the can of coconut cream without shaking it. Spoon out the thick cream on top into a bowl, discarding the liquid. Add icing sugar to the cream, then use an electric mixer to beat until stiff peaks form.
  • Arrange the meringue nests on a platter. Fill each nest with coconut cream, then garnish with mango slices, almonds, and coconut.
  • In a small saucepan, mix sugar and 1/4 cup (60ml) water. Heat gently, stirring until sugar dissolves, wiping down any sugar crystals with a wet pastry brush. Increase heat to medium-high and boil, without stirring, for 10 mins until golden brown. Remove from heat and let cool slightly. Drizzle the toffee over meringues before serving.

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