Coconut meringues

Coconut meringues

6 large sized eggs

330g caster sugar (or more if you prefer it really sweet)

1 cup coconut milk

2tbsp desiccated sweeten coconut

Some fresh strawberries

1) In a mixing bowl separate the whites from the yolks of 6 large-size eggs.

2) Using an electric hand mixer, beat the egg whites until they form stiff peaks.

3) Slowly add 330g caster sugar, 1tbsp at a time, and continue whisking until it is well mixed. Line two baking sheets on a baking tray.

4) Using a large wooden spoon, drop dollops of the mixture onto the prepared baking sheets.

5) Preheat the oven to 120°c, fan 100°c, gas 1/2. Bake for 2 hours, turn the oven off and leave it in the oven for a further hour.

6) To make the coconut sauce, use a small sauce pan and add 1 cup of coconut milk. Heat it but do not leave it until it’s boiled. Add some caster sugar. Adjust the sweetness to suit your taste. You can also add Thai jasmine or pandan favour to this coconut mixture if you prefer something really unique.

7) Sprinkle some desiccated sweeten coconut over the meringues. Add some strawberries on top and pour the coconut milk over them to serve.