Coconut îles flottantes (floating islands)

Coconut îles flottantes (floating islands)

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  • 4
  • Easy
  • 15 minutes
  • 15 minutes

Ingredients

  • 1 x basic meringue recipe
  • 200 g sugar
  • For the coconut crème:
  • 200 g  condensed milk
  • 1 x 400 ml can coconut milk

Cooking Instructions

1. Find the recipe for the basic meringue here. Bring a saucepan of water to the boil, then reduce to a simmer. Using a serving spoon, spoon large quenelles of the meringue mixture into the water and gently poach, turning after 4–5 minutes to ensure they are cooked on both sides. Heat the sugar in a pan over a low heat until if forms a caramel.
2. To make the coconut crème, heat the coconut milk and condensed milk together in a saucepan over a medium heat. Pour into a serving dish and top with the poached meringues.
3. Drizzle over the caramel and serve.

Find more meringue recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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