Coconut mango meringue nests

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How to make Coconut mango meringue nests

  • Yield : 10
  • Prep Time : 6:15
  • Cook Time : 0:10
  • Total Time : 6:25

Ingredients

  • 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

Method

  • Step 1 Place the can of coconut cream in the fridge overnight to chill.
  • Step 2 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.
  • Step 3 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.
  • Step 4 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.

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