Coconut and coriander eton mess

Coconut and coriander eton mess

By
From
The Herb & Flower Cookbook
Serves
4
Cooking time
10 mins

This is one of those puddings where all the parts can be made a bit in advance and then assembled in record time just before serving. If you’ve got guests coming over then you can whip up the cream ensemble 2–3 hours before you think you’ll be serving the pudding – a good thing to do as the noise of the mixer isn’t very sociable. I’ve chosen not to make the meringue from scratch, though of course you can if you want to really show off. The flavours here are tropical, but not overpoweringly so, and it’s not quite as sweet as you might imagine. Serve with a good dessert wine.

Ingredients

Quantity Ingredient
400g pineapple, peeled and chopped
250ml white wine
100ml double cream
100ml coconut milk
2 tablespoons icing sugar
2 tablespoons coriander, chopped
6 meringue nests

Method

  1. Place the pineapple in a small saucepan and pour over the wine. Set the pan over a medium heat and let simmer and reduce for about 10 minutes until you’re left with the fruit sitting in a sweet, sticky syrup. Set aside to cool.
  2. Using an electric mixer, beat the cream, coconut milk and icing sugar together for about 7 minutes, until it looks like it might be just about to form stiff peaks – for this kind of messy dessert I like the cream to still be a bit soft and floppy. Carefully fold in the coriander using a metal spoon.
  3. Crumble the meringue nests between four separate bowls and spoon the cream on top, finishing each pile off with a large spoonful of pineapple and syrup. Serve immediately.

Substitute the coriander with...

  • Mint, rosemary or lemon balm.
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