Coconut, raspberry & lime meringue slice

Coconut, raspberry & lime meringue slice

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(24 ratings)

Prep: 45 mins Cook: 1 hr Plus cooling

More effort

Serves 8
Making one large meringue is much less fiddly than doing individual ones, and you can prepare all the elements ahead

Nutrition and extra info

  • Can be frozen unfilled

Nutrition: per serving

  • kcal434
  • fat27g
  • saturates17g
  • carbs46g
  • sugars45g
  • fibre2g
  • protein3g
  • salt0.15g
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Ingredients

  • 5 egg whites
  • 280g caster sugar
  • 2 tsp cornflour
  • 2 tsp white wine vinegar
  • 85g desiccated coconut
  • little flaked coconut

    Coconut

    koe-koe-nut

    A large hairy, brown nut that grows on the coconut tree, found throughout the world's…

  • 300ml double cream
  • 50g icing sugar
  • zest and juice 2 limes

    Lime

    ly-m

    The same shape, but smaller than…

  • 200g raspberries, defrosted if frozen

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

  1. Heat oven to 140C/120C fan/gas 1. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.

  2. Whisk cream, icing sugar and lime zest and juice to a thick consistency. Spread half over one meringue base (not the one with flaked coconut on top – save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.

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Comments (27)

Sallylwalker's picture
5

Delicious! Looks impressive too! My family loved it and will definitely be making this again.

hilaryys's picture
5

Delicious pud - and less touchy than a pavlova! I did pipe the meringue - quite easy to do with a plain wide nozzle and it gave a smart finish to it. I did also use frozen raspberries without problem - but I noted the comments before and blotted them a bit on kitchen paper. I reckon you could easily assemble this a few hours ahead without damage to the texture - we did it at the last minute after lunch but then it was still delicious in the evening - and even the next day! It is quite coconut-y - if you don't like the flavour, this isn't for you but the combination of that with the lime and raspberries went down very well with us.

mrsnikkiminter's picture

I made this on Saturday for a dinner party and it went down a storm, really beautiful. One hint, don't use frozen raspberries as they are too juicy, and this starts to seep out of the sides. Everyone loved it , great recipe.

aprilshower's picture

First time I've tried making meringue. I realised the zest was staying in the whisk mesh so made sure I scraped it off and mixed it in. I didn't pipe it out, just smoothed out three rectangular blobs and it looked much like the photo - it was HUGE. And delicious. I'd make it again either for family or entertaining.

pollymg's picture
5

Scrummy pudding. The lime is divine and the dessert is well worth the effort. I made the meringue the evening before and filled it just before serving. Guests all asked for the recipe.

emmanealgrove's picture
4

This was the first time I'd ever made meringues and I was very impressed at how easy it was. I only used two of the three layers as I was worried how easily it would fall apart when cut. Instead I put some of the cream and raspberries on the 2nd layer and coated with some grated dark chocolate. It went down very well!

jocake's picture
5

This was my first attempt at any type of meringue - it was easy to follow and fun to make...all my guests loved it!

perfectvision's picture
1

This looked really good but i would definately not make it again. It was far too sweet. Nobody finished their serving9everyone agreed it was too sweet) and i picked the raspberries out of what was left and threw the rest away.

sarahb1973's picture
5

Absolutely lovely. Made a nice change for traditional pavlova which is one of my failsafes.

cchapple's picture

This went down a treat, very good as the pudding to a veggie dinner party, I zushed up extra raspberries to make a couli sauce to go with it as well. Yum!!

amaturechefwendy's picture
4

Lovely recipe but use an extra large piping nozzle if you choose to pipe it as the coconut blocked mine up and I ended up in a right mess!!!!

kboyle2001's picture

Made this at the weekend and it turned out great. Absolutely delicious and easy to make. I just spread the mixture onto the baking tray but think I will pipe the mixture next time. Definitely recommend to try.

lindeens's picture
5

Absolutely wonderful! Light tasting and refreshing. Takes a bit time and effort to make though. But completely worth it!

hanna136's picture
5

Easy and looks impressive. The filling turned out little runny, however I had this great idea of lining an empty tissue box with clingfilm (meringues turned out to be spot on the same size!!!), placed the first meringue at the bottom of the box, then filling, second layer etc., placed in the fridge and then freezer half our before serving. The just ripped the box open, removed cling film - held its shape beautifully, and was lovely and refreshing. Definitely recommend for an impressive looking pud!

bakingbeccles's picture

Fantastic summer pudd.
*i made circles and stacked two, to make it look prettier for a dinner party, topping off with cream and raspberries
*i added finely chopped 50g of dark bitter chocolate to meringue mixture to counter act the sugary sweetness. -works really well too with the lime and raspberries

lush lush lush

marydoll78's picture
5

Lovely and light, raspberrys and lime give it a lovely summer taste, would be great bar b q dessert, just unsure what to do with my egg yoks?? any ideas welcome!

tufftey's picture

This was simple and easy to make but looked very impressive. I thought the meringue had more of a texture and taste to macaroons.
I loved it but you do have to really like coconut. I'm going to make it with 1/2 the coconut next time and see how it comes out. I'd also be tempted to make the same topping with a normal pavlova base

eleanormayo's picture
5

An absolute winner! I had no flaked coconut so just sprinkled one meringue with a bit of desicated coconut instead. Am also going to try swopping the raspberries for mango next time.

hguyver's picture
4

Rather tasty however the desicated coconut in the meringue was a little chewy and gritty. I couldnt get fresh limes anywhere so the juice had to do, if I made it again I would make sure I had fresh limes as the zest would be much tastier! Its worth making!

michelle-macdougall's picture

I made this for my mum's birthday and now she wants it every year. I just used the lime zest and found that was enough lime flavour, I can't get double cream so I didn't want to add any extra liquid to whipping cream because it wouldn't whip for me when I tried that before. Lovely refreshing dessert and pretty too.

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Questions (4)

notanatural's picture

Tried this recipe but the meringues stuck to the paper. The top layer is ok so thought I'd make an eton mess type base using lime & put a layer of raspberries between that & the top. Will this work? Why did the meringues stick to the paper?

beamanjessica's picture

Cannot wait to try this, can anyone tell me tho how much in advance I could make the meringues and whether I could use coconut milk/cream in place of desiccated coconut in the meringue (my dad doesn't like the chewiness!!). Cheers.

goodfoodteam's picture

Hi there,

We would suggest leaving it out altogether - you'll still get a subtle coconut flavour from the flaked coconut and you can add a bit extra if you like. Enjoy!

beamanjessica's picture

Thank you.

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