Coconut Poached Meringue with Coconut Custard and Banana & Coconut Ice Cream by Kevin O'Toole & Sham Hanifa

Kevin O'Toole & Sham Hanifa Theatre of Food Electric Picnic 2016

This dish has been created by  Kevin O'Toole (Chameleon Restaurant) & Sham Hanifa (The Cottage Restaurant)  for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.


Poached Meringe:
  • 4 Egg Whites
  • 8oz Caster Sugar
Coconut Custard:
  • 1 can of Coconut Milk
  • 4 Egg Yolk
  • 3 oz of Caster Sugar
  • 1 shot of Malibu
Banana & Coconut Ice Cream:
  • 4 frozen Banana skin off
  • 1 can of cold Coconut Milk (chilled)
  • 2 tablespoon of Honey
  • Zest of Lime juice (cold chilled)


                        Toasted Coconut Poached Meringue:

                        • Whisk in the egg white and then slowly add in sugar and whisk all till stiff peak.
                        • Poached the meringue in just boiling water.
                        • Tossed the poached meringue on toasted coconut.

                        Coconut Custard:
                        Bring to boil the coconut milk, creamed the egg yolks & sugar together. Mix it all in saucepan and add in 1 shot of Malibu into it and wait till it reduced a little bit. For quick thicken add in tea spoon of corn flour. 

                        Banana & Coconut Ice Cream
                        Add in frozen banana, honey, coconut milk, zest of lime juice in thermomix & blend it all until silky smooth and put in freezer and ready to serve.

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