Spiced pineapple compote and crunchy meringues are bound by a soft dollop of coconut cream in this indulgent fruity Asian dessert
Ingredients
    4 medium egg whites
    100g caster sugar
    100g icing sugar, sifted
    75g desiccated coconut, plus 50g
For the compote
    1 pineapple
    85g brown sugar
    1 small lemongrass stalk, bashed
    2 star anise
    juice 1 lime
For the whipped coconut cream
    100ml full-fat coconut milk, chilled
    300ml double cream
Method
    Heat oven to 140C/120C fan/gas 1. Make the meringues by whipping the egg whites into soft peaks, add half the caster sugar then gradually add in the rest until the mixture is really thick and glossy. Fold in the icing sugar and the 75g desiccated coconut.
    Lay 2 baking trays out and cut baking parchment to fit. Put a small dollop of meringue in each corner of the trays and put the parchment on top – the mixture will hold the baking parchment in place. Using a metal spoon, put evenly-spaced tennis ball-sized dollops of meringue on the trays – I had about 12. (You may have more than you need.) Bake the meringues for 30 mins, then reduce the temperature to 120C/100C fan/gas ½ for a further 30 mins. Leave the meringues to cool in the oven.
    Peel and cut the pineapple and remove the core. Dice into 1cm cubes. Put the diced pineapple, brown sugar, lemongrass, star anise and lime juice in a pan and bring to the boil. Reduce heat and simmer for 15 mins until the pineapple is soft but still holds its shape. Remove from the heat and set aside. Discard the lemongrass and star anise.
    Toast the remaining desiccated coconut in a pan on a low heat for 5-7 mins until golden brown. Set aside to cool. Using a hand-held electric whisk or a freestanding 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 small glass tumblers. Layer with pineapple, broken bits of meringue and coconut cream. Sprinkle with the toasted coconut.
Source: Good Food