Ingredients

• 4 free-range egg whites
• 200g/7oz caster sugar
• 150ml/5fl oz milk
• 150ml /5fl oz double cream
• ½ vanilla pod
• split
• seeds scraped
• 1 tbsp vegetable oil
• ½ coconut
• 2 tsp coconut liqueur
• 4 free-range egg yolks
• 40g/1½oz caster sugar
• 1 mango
• peeled
• finely chopped

Directions

• For the meringue
• preheat the oven to 200C/400F/Gas 6.
• Whisk the egg whites in a bowl until soft peaks form when the whisk is removed. Whisk in 100g/3½oz of the caster sugar
• a little at a time
• until well combined.
• Continue to whisk until the egg whites are stiff and glossy.
• Heat the milk
• cream and vanilla seeds in a lidded saucepan until simmering.
• Lightly oil 2 tablespoons with the vegetable oil and use them to shape quenelles of the meringue mixture. Carefully place them into the simmering milk.
• Cover with a lid and poach for 4-5 minutes
• or until just cooked through.
• Remove the meringues form the milk mixture with a slotted spoon and set aside on kitchen paper.
• Heat the remaining 100g/3½oz sugar in a frying pan until the sugar become pale golden-brown.
• Place the base of the frying pan into a larger pan of cold water to stop the caramel cooking
• then set aside to cool slightly.
• Using a potato peeler
• peel shavings of coconut flesh and place them onto a baking tray. Toast them in the oven for 3-4 minutes
• or until pale golden-brown.
• For the custard
• strain the milk mixture used to cook the meringues into a clean saucepan
• return to the heat and add the coconut liqueur.
• Whisk the egg yolks and sugar in a bowl until well combined. Whisk in the milk mixture until well combined.
• Return the mixture to the saucepan
• add the chopped mango and cook over a low heat
• stirring continuously
• until the custard has thickened enough to coat the back of a spoon.
• To serve
• spoon the mango custard into serving bowls and place the meringue on top. Scatter over the toasted coconut. Use the back of a spoon to pull strands of the caramel mixture and drizzle over the top of the meringue.