Ingredients with Measurements:
- 1 can of coconut milk (13.5 oz)
- 1/2 cup of sugar
- 1/4 cup of water
- 4 egg whites
- 1/4 teaspoon of cream of tartar
- 1 ripe mango, peeled and diced
- 1/4 cup of shredded coconut
Special equipment needed:
- Electric mixer
- Large mixing bowl
- Small saucepan
- Slotted spoon
Step-by-step instructions:
1. In a small saucepan, combine the coconut milk, sugar, and water. Heat over medium heat, stirring occasionally, until the sugar has dissolved. Remove from heat and let cool.
2. In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until stiff peaks form.
3. Using a slotted spoon, scoop the egg whites into small mounds and place them in the cooled coconut milk mixture. Let them float and cook for about 2-3 minutes, flipping them halfway through.
4. Remove the mounds with a slotted spoon and place them on a plate to cool.
5. In a small pan, toast the shredded coconut over medium heat until golden brown.
6. To serve, place the mango pieces in the bottom of a bowl, top with the floating islands, and sprinkle with toasted coconut.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Fat: 12g
Carbohydrates: 34g
Protein: 4g
Substitutions for ingredients:
- You can use any other fruit instead of mango, such as pineapple or papaya.
- If you don't have cream of tartar, you can use lemon juice instead.
Variations:
- You can add a teaspoon of vanilla extract to the egg whites for extra flavor.
- Instead of toasting the coconut, you can use sweetened shredded coconut.
Tips and tricks:
- Make sure the egg whites are at room temperature before beating them.
- Don't overcook the floating islands, or they will become tough.
- You can make the coconut milk mixture ahead of time and store it in the fridge until ready to use.
Storage instructions:
The floating islands can be stored in an airtight container in the fridge for up to 2 days.
Reheating instructions:
The floating islands are best served cold, but if you prefer them warm, you can microwave them for a few seconds.
Presentation ideas:
Serve the coconut-mango floating islands in a clear glass bowl to showcase the floating islands.
Garnishes:
You can garnish the dish with a sprig of mint or a slice of lime.
Pairings:
This dish pairs well with a glass of chilled white wine or a tropical cocktail.
Suggested side dishes:
This dish can be served as a light dessert on its own, but you can also pair it with a fruit salad or coconut ice cream.
Troubleshooting advice:
- If the egg whites don't form stiff peaks, make sure there is no yolk in the mixture and that the bowl and beaters are clean and dry.
- If the floating islands fall apart, the egg whites may have been overcooked or the coconut milk mixture may have been too hot.
Food safety advice:
Make sure to use fresh eggs and to cook the egg whites thoroughly to avoid any risk of salmonella.
Food history:
The floating island dessert originated in France in the 17th century and was traditionally made with a custard base and poached meringue.
Flavor profiles:
This dish is sweet and tropical, with a creamy coconut milk base and juicy mango pieces.
Serving suggestions:
This dish is best served as a light dessert after a meal.
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