flyinglentris
Disabled and Retired Veteran
Strawberry Coconut Crush and Meringue:
Ingredients:
1) Strawberries, divided - 16 Oz.
2) Coconut milk, divided - 8 Oz.
3) Coconut flakes - 1/8 cup
4) Vanilla yogurt - 1/8 cup
5) Eggs - 2
6) Sugar, fine powdered - 3 tblspns.
7) Rum - 2 tblspns.
8) Ice - 2 cubes
Procedure:
-- Starting preparation --
1) Remove the stems from all the strawberries.
-- Strawberry Coconut Meringue --
NOTE: There are three types of meringues, Swiss, French and Italian. This meringue is patterned after the Italian version. It requires creating a hot sugar ball or puree and blending it rapidly with the separated and whipped egg whites. An electric blender is the only way to go, as the hot sugar ball or puree will cook the egg white upon contact and it is desirable to get the mixture consistantly blended.
2) In a blender, puree 4 Oz. of strawberries with coconut milk.
3) Heat the puree in a shallow pan and slowly stir in the fine sugar.
4) Separate the egg whites from the eggs.
NOTE: Set the yolks aside for some other purpose, but use them, hopefully, the same day.
5) Whip the egg whites in a blender.
6) While the egg whites are being whipped, pour in the heated puree.
7) Pour out the meringue into a small bowl and set aside.
NOTE: This is not easy. Too much liquid in the mix will prevent the meringue from whipping up into a good shapable topping. If you spoil it, pour what you have into a sauce pan and heat it to thicken it up and use that. Else, start over and try again.
-- Dessert Cup Preparation --
8) Chop, puree and cook 6 Oz. of strawberries.
9) Set aside and cool to room temperature.
10) Chop up another 6 oz. of strawberries.
11) Mix the chopped strawberries with coconut flakes.
12) Pour the strawberry puree into the bottom of a dessert cup.
13) Cover with vanilla yogurt.
14) Crush the 2 ice cubes.
15) Mixed the chopped strawberries, coconut flakes and crushed ice.
16) Add the mix over the yogurt.
17) Add the 2 tblspns. of rum and about 4 Oz. of coconut milk.
18) Spoon in the meringue to top off the crush.
19) Serve.
Ingredients:
1) Strawberries, divided - 16 Oz.
2) Coconut milk, divided - 8 Oz.
3) Coconut flakes - 1/8 cup
4) Vanilla yogurt - 1/8 cup
5) Eggs - 2
6) Sugar, fine powdered - 3 tblspns.
7) Rum - 2 tblspns.
8) Ice - 2 cubes
Procedure:
-- Starting preparation --
1) Remove the stems from all the strawberries.
-- Strawberry Coconut Meringue --
NOTE: There are three types of meringues, Swiss, French and Italian. This meringue is patterned after the Italian version. It requires creating a hot sugar ball or puree and blending it rapidly with the separated and whipped egg whites. An electric blender is the only way to go, as the hot sugar ball or puree will cook the egg white upon contact and it is desirable to get the mixture consistantly blended.
2) In a blender, puree 4 Oz. of strawberries with coconut milk.
3) Heat the puree in a shallow pan and slowly stir in the fine sugar.
4) Separate the egg whites from the eggs.
NOTE: Set the yolks aside for some other purpose, but use them, hopefully, the same day.
5) Whip the egg whites in a blender.
6) While the egg whites are being whipped, pour in the heated puree.
7) Pour out the meringue into a small bowl and set aside.
NOTE: This is not easy. Too much liquid in the mix will prevent the meringue from whipping up into a good shapable topping. If you spoil it, pour what you have into a sauce pan and heat it to thicken it up and use that. Else, start over and try again.
-- Dessert Cup Preparation --
8) Chop, puree and cook 6 Oz. of strawberries.
9) Set aside and cool to room temperature.
10) Chop up another 6 oz. of strawberries.
11) Mix the chopped strawberries with coconut flakes.
12) Pour the strawberry puree into the bottom of a dessert cup.
13) Cover with vanilla yogurt.
14) Crush the 2 ice cubes.
15) Mixed the chopped strawberries, coconut flakes and crushed ice.
16) Add the mix over the yogurt.
17) Add the 2 tblspns. of rum and about 4 Oz. of coconut milk.
18) Spoon in the meringue to top off the crush.
19) Serve.
