Coconut Mango Meringue Nests

Prepare this dessert 1 day ahead to ensure that there is enough time for the coconut cream to chill overnight.

The ingredient of Coconut Mango Meringue Nests

• 270ml can coconut cream
• 1 2 cup 125ml thickened cream
• 2 tablespoon icing sugar
• 100g pkt coles make at home meringue nests 10 pack
• 1 mango stoned peeled thinly sliced
• 1 4 cup 20g natural flaked almonds toasted
• 2 tablespoons shredded coconut toasted
• 1 2 cup 110g caster sugar

The Instruction of coconut mango meringue nests

• place the can of coconut cream in the fridge overnight to chill
• open the can of coconut cream be careful not to shake the can and spoon out the firm cream at the top into a bowl discard the remaining liquid add the thickened cream and icing sugar to the bowl use an electric mixer to beat the coconut cream mixture until stiff peaks form
• place the meringue nests on a serving platter spoon the coconut cream mixture evenly among the nests top with mango and sprinkle with almonds and coconut
• combine the sugar and 1 4 cup 60ml water in a small saucepan stir over low heat without boiling until the sugar dissolves brushing any crystals from the side of the pan with a wet pastry brush increase heat to medium bring to the boil and cook without stirring for 10 mins or until golden brown remove from heat and allow to cool slightly carefully drizzle the toffee over meringues to serve

Nutritions of Coconut Mango Meringue Nests

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