Coconut meringues with pineapple and pomegranate

Simon Rimmers exotic dessert is the perfect sweet finish for his Thai inspired dinner party menu
By Simon Rimmer
Coconut meringues with pineapple and pomegranate
  • Rating:
  • Serves: 4
  • Cook Time: 45 minutes
  • Prep Time: 15 minutes
  • Effort: medium


For the meringue

  • 6 egg whites
  • 300 g sugar
  • 50 g desiccated coconut
  • 1 tsp sherry vinegar

For the filling

  • 350 g pineapples, centre cut out, then cut into rings
  • 100 g demerara sugar
  • 100 g pomegranate seeds
  • 200 g fat free Greek yogurt


1. For the meringue: preheat the oven to 180C/gas 4.

2. Beat the egg whites until stiff peaks form, then whisk in the sugar 1 tablespoon at a time.

3. Gently fold in the coconut and sherry vinegar.

4. Spoon into four circles on a baking tray lined with oiled greaseproof paper.

5. Put into the oven and turn down to 150C/gas2 immediately, then bake for about 45 mins. When the meringue is cooked, it should be hard on the outside but chewy in the middle.

6. For the filling: sprinkle sugar on the pineapple, then griddle for 3 minutes on each side.

7. Chop into chunks, then fold into the yogurt, together with the pomegranate seeds.

8. Serve the 4 meringues on individual plates with the yummy fruit and yogurt medley in the middle.

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