Coconut Meringues on Custard

On dine chez Nanou
Coconut Meringues on Custard


This delicious recipe for Floating Islands is a palate pleasing sweet treat for any fancy dinner party, wedding, celebration or special occasion. The fluffy and rich custard is paired perfectly with a sweet and beautiful meringue packed with grated coconut. These wonderful hand-held treats need to be refrigerated and served cold for best taste. We hope you and your loved ones enjoy this delicious dish as much as we do. Happy baking!


2 egg yolks
35 grams granulated sugar
100 grams milk
100 grams heavy cream
5 egg whites
60 grams granulated sugar
250 grams grated coconut


1For the custard, mix the egg yolks and sugar in a bowl for 30 seconds. Heat the milk and cream. Add them to the eggs and stir. Cook for 1 minute in the microwave at 900 watts. Mix. Cook it a little more if the custard is too runny; it should coat a spoon. Let it cool.
2Beat the egg whites until they form stiff peaks. When they start to stiffen, gradually add the sugar until the egg whites are shiny and firm. Fill plastic sandwich containers with the beaten whites and smooth the surface with a spatula. Cook for 30 seconds at 900 watts in the microwave for single-size containers and 40 seconds for larger sizes. Unmold on a paper towel and let cool for 15 minutes.
3Using a cookie cutter, cut circles out of the cooked whites.
4Pour the coconut on a plate and gently roll the egg circles to coat them. Place the coconut-covered whites on the custard.
5Refrigerate the islands. Serve chilled.
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