×

Login

×



Auto-login on future visits

Forgot your password?

Register for an account

Remove item from cart

×

Are you sure you want to remove from your cart?

Yes No
×

This is the register form

Close overlay ×

When you're done typing, hit Enter, or click the search icon to start your search.

Searching...

Share this recipe

×

Send to a friend

Just submit the form below to send Coconut Poached Meringue With Coconut Custard And Banana Coconut Ice Cream to a friend.


×

Coconut Poached Meringue With Coconut Custard And Banana Coconut Ice Cream

Coconut Poached Meringue with Coconut Custard and Banana & Coconut Ice Cream

Coconut Poached Meringue with Coconut Custard and Banana & Coconut Ice Cream

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.

Print this Recipe Send to a friend Share

Ingredients

  • 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)

  • Course

    CourseDessert

  • Serves

    Serves

  • Time

    Time

  • Difficulty

    DifficultyBeginner

Method

Toasted Coconut Poached Meringue:
Method:

  • 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:
Method:
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
Method:
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.

Method

Toasted Coconut Poached Meringue:
Method:

  • 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:
Method:
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
Method:
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.

Used in this Recipe

  • Tate & Lyle Cane Sugar Caster Sugar 1kg

    Tate & Lyle Cane Sugar Caster Sugar 1kg

    €1.70

  • Thai Gold Organic Thai Coconut Milk 400ml

    Thai Gold Organic Thai Coconut Milk 400ml

    €2.19

  • Deise Honey 340g

    Deise Honey 340g

    €6.95

Trust Ecommerce
Retail Excellence
SagePay

Ardkeen Quality Food Stores processes all payments securely using Sage Pay technology. For further information see our Privacy Policy and Terms & Conditions sections.

Dispute Resolution

Our Developers

Automat:ee