Malaysian Mess

Product code: MMESS

The spiced pineapple reminded me of the pineapple tarts that my mum used to make before Chinese New Year. She would make the jam round about now and orders from friends and relatives will start to flood in 2 months before the celebrations. I love that smell wafting through her kitchen and it is so heartwarming.

As winter draws near and we clung on to the illusion that summer is not that far way, I have created a combination of spiced pineapple compote and crunchy meringues bound by soft dollop of coconut cream that I hope will warm your soul while not shattering your illusion that summer is just round the corner.

For the coconut meringues

  • 4 medium egg whites
  • 100g caster sugar
  • 100g icing sugar
  • 70g dessicated coconut

For the compote

  • 1 pineapple
  • 70g brown sugar
  • ½ lemongrass, bashed
  • 2 star anise
  • Juice of one lime

For the whipped coconut cream

  • 80ml full fat coconut milk, chilled
  • 200ml double cream

For the toasted coconut

  • 6 tablespoon of desiccated coconut
  • Make the meringues by whipping the egg whites into soft peaks, add half of the caster sugar then gradually add in the rest until mixture is really thick and glossy. Fold in sieved icing sugar and desiccated coconut.
  • Lay two baking trays out with baking parchment cut into size. Make small dollops at the 4 corners of the trays. They act as glue to hold the baking parchment in place.  Put dollops of meringue on the tray using a metal spoon roughly the size of a tennis ball. I had about 12.  You will have more meringues than you need.
  • Bake the meringues for 90 minutes and at 11C  fan assisted oven and 130C non fan.
  • Cut the pineapple and remove the core. Dice into 1cm cubes. Put diced pineapple, star anise, lemongrass and lime juice in a pan and bring to boil. Reduce heat and simmer for 25 minutes until they are soft but still hold their shapes. Remove from heat and set aside. Discard the lemongrass and star anise.
  • Toast coconut in pan till golden brown, about 5 – 7 minutes. Set aside to cool
  • Using a hand held electronic whisk or a free standing one, whisk the coconut milk and cream to soft peaks. You want it to be just whipped and still run off the spoon.
  • Assemble the dessert in a bowl or a small glass tumbler. Layer with pineapple, broken bits of meringue and coconut cream. Sprinkle toasted coconut.