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Tropical Eton mess in minutes

Tropical Eton mess served on an oval serving platter

Tropical Eton mess in minutes

Name: Tropical Eton mess in minutes
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 6
Ingredients: 2 x 400ml cans full fat coconut milk; 100g light brown soft sugar; 1 tbsp dark rum (optional); 300g icing sugar; 1 egg white lightly beaten; 1 small pineapple peel cut off, halved and cut into slices; 1 papaya peeled, halved and cut into slices; 100g raspberries; 1 lime cut into wedges; handful of toasted coconut flakes

Cassie Best

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Serves 6

Easy

Prep: 25 mins

Cook: 5 mins

A star rating of 3 out of 5.2 ratingsRate

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Impress family and friends at the dinner table with this fabulously colourful Eton mess, with crumbled meringue, pineapple, papaya, raspberries and coconut

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 x 400ml cans full fat coconut milk
100g light brown soft sugar
1 tbsp dark rum

(optional)
300g icing sugar
1 egg white

lightly beaten
1 small pineapple

peel cut off, halved and cut into slices
1 papaya

peeled, halved and cut into slices
100g raspberries
1 lime

cut into wedges
handful of toasted coconut flakes

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Nutrition: Per serving

kcal446
fat14g
saturates11g
carbs77g
sugars74g
fibre3g
protein3g
salt0g

Method

step 1

Scoop the thick coconut cream from the top of the cans of coconut milk into a bowl, reserving the coconut milk underneath, and chill while you make the coconut caramel. Measure 100ml coconut milk into a saucepan and add the light brown soft sugar, rum and a good pinch of salt. Bring to a simmer and bubble for 5 mins to make a thick glossy caramel. Set aside to cool a little.
step 2

To make the meringues, sift the icing sugar over the egg white in a bowl. Stir until the mixture forms a thick, pliable icing. Roll the icing into balls (about 3 tbsp each), put on a plate lined with kitchen paper and microwave on high for 1½ mins until puffed up. Don’t worry if they look a little misshapen – no one will notice when they’re crumbled. Peel off the kitchen paper and put on a wire rack to cool.
step 3

Arrange the meringues on a platter, smashing them up a bit. Whip the chilled coconut cream until smooth, then dollop on top of the meringue. Scatter over the fruit, drizzle with the coconut caramel and sprinkle with coconut flakes. Finally, squeeze over a few lime wedges, using the others to decorate the plate. Serve at the table with spoons for everyone to dig in.

Recipe from Good Food magazine, June 2018

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A star rating of 3 out of 5.2 ratings

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