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Mango and Coconut Iles Flottante

Exotic meringues poached in coconut milk and cream, served with mango custard, toasted coconut, and spun caramel.

Vegetarian Dessert Mango Coconut Meringue

Estimated Nutrition

Calories

627.6

kcal / serving

2510.4 kcal total

Carbs

83.2g

per serving

332.6 g total

Fat

28.1g

per serving

112.5 g total

Protein

10.7g

per serving

42.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

100

Caster Sugar

For the meringue mixture

100

Caster Sugar

For the caramel topping

Caster Sugar

For the custard

Dairy

150

Milk

For poaching

150

Double Cream

For poaching

piece

Egg Yolks

Free-range

Fruits

0.5

piece

Coconut

Flesh used for toasted shavings

piece

Mango

Peeled and finely chopped

Liquids

tsp

Coconut Liqueur

NutsSeeds

0.5

piece

Vanilla Pod

Split and seeds scraped

OilsFats

tbsp

Vegetable Oil

For oiling spoons

Other

piece

Egg Whites

Free-range

Method

Preheat the oven to 200°C.

Whisk egg whites until soft peaks form, then gradually whisk in 100g of sugar.

Continue whisking until the mixture is stiff and glossy.

Simmer milk, cream, and vanilla seeds in a lidded saucepan.

Shape meringue quenelles using oiled spoons and place them into the simmering milk.

Cover and poach for 4 to 5 minutes until cooked through.

Transfer meringues to kitchen paper using a slotted spoon.

Heat 100g of sugar in a frying pan until it turns pale golden-brown.

Dip the pan base into cold water to stop the caramel cooking.

Toast coconut shavings in the oven for 3 to 4 minutes until golden.

Strain the poaching milk into a clean pan and add coconut liqueur.

Whisk egg yolks and 40g sugar, then combine with the hot milk mixture.

Add mango and stir over low heat until the custard thickens.

Pour custard into bowls, top with meringue, coconut, and drizzled caramel strands.

made with
a toodle. project