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Tropical meringue mess

Tropical meringue mess piled onto a serving plate, garnished with coconut shavings

Tropical meringue mess

Name: Tropical meringue mess
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Ingredients: 300g pineapple; 2 tbsp light brown soft sugar; 1 tbsp rum; 250ml double cream; 1 tbsp icing sugar; 125ml coconut yogurt; 4 meringue nests; small handful of mint leaves picked, most shredded, a few whole leaves to serve; 2 passion fruits; 2 tbsp coconut flakes

Good Food team

Published: April 24, 2025 at 10:39 AM

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Serves 4

Easy

Prep: 25 mins

Cook: 10 mins

plus cooling

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Put a twist on a eton mess using juicy pineapple, passion fruit and mint – this makes an easy but impressive dessert for a summer gathering

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

300g pineapple
2 tbsp light brown soft sugar
1 tbsp rum
250ml double cream
1 tbsp icing sugar
125ml coconut yogurt
4 meringue nests
small handful of mint

leaves picked, most shredded, a few whole leaves to serve
2 passion fruits
2 tbsp coconut flakes

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Nutrition: per serving

kcal500
fat37g
saturates25g
carbs32g
sugars31g
fibre3g
protein4g
salt0.13g

low

Method

step 1

Stir the pineapple chunks (and any juice in the pack), brown sugar and rum together in a pan. Cook over a high heat until any liquid has evaporated and the pineapple is sticky and caramelised, about 8 mins. Remove from the heat and leave to cool completely.
step 2

Whip the cream and icing sugar together to soft peaks using an electric whisk, then gently fold in the coconut yogurt. Crush the meringue nests, then tip into the cream mixture along with the shredded mint leaves and gently fold to combine. Spoon the cream mixture over a serving platter or divide between four small plates, then spoon over the caramelised pineapple pieces and drizzle over any leftover syrup from the pan. Cut the passion fruits in half, then use a teaspoon to scoop out the pulp. Spoon this over the mess, then scatter over the whole mint leaves and the coconut flakes.

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