Or rather, a bit of a mess…
I got really excited about making this dish last weekend. Sadly, the result was less mind-blowingly awesome than I had imagined. This is one thing that is so frustrating about experimenting with new and natural ingredients – they simply do not behave in the same way to the ones that the recipes are all written for – I think I require a university degree in the science of ingredients! I pondered on the result of the less-than awesome meringue for a bit, got a bit annoyed at being useless, then remembered that as I’ve never even made a ‘proper’ meringue before (using white sugar) I really shouldn’t beat myself up about it. Since practice makes perfect I should pat myself on the back for even attempting it.
With this dessert I had initially wanted to create a traditional meringue with strawberries and blueberries – using the red, white & blue colours of the food in honour of the Union Jack flag (I made this in honour of an Olympic watching gathering at my house). However when the brown coconut sugar turned the meringue, brown (well duh) and tasted a little like toffee I did a u-turn, threw in some chopped bananas and created a banoffee flavour instead. I just couldn’t put brown meringue with those berries – it would have looked awful!
Quite frankly the Coyo yoghurt is so delicious, just eating it with the bananas would have been a good enough dessert to repeat next time, however any advice from budding natural cooks out there to help me get the gold medal of meringue baking would be greatly appreciated 🙂
The spirit of this blog is ‘adventures in the cooking’ so for posterity here is how I attempted to create this pudding.
Ingredients (serves 4)
- 5 egg whites
- 50g coconut palm sugar
- 200g COYO (coconut yoghurt) / Or if you tolerate dairy you could use organic Greek-style yoghurt
- 2 large bananas
- Unsweetened/raw cocoa powder for dusting
- Pre-heat oven to 150 degrees C
- Whisk the egg whites till peaks form, adding a tablespoon of the sugar during the whisking process, one at a time
- Spoon the whites on to a lined baking tray (I did it in one big oval blob), turn down the oven to 100 degrees, put into the over and cook for 2 hours.
- After 2 hours turn the oven off and leave the meringue in for a further hour to cool.
- Once the meringue is fully cooled break it up into little pieces and spoon into serving dishes, folding in some chopped banana and the yoghurt.
- Sprinkle each serving with cocoa powder and serve straight away.
I’m getting a new camera soon, and I’m going to learn how to take pictures in daytime, rather than at 9pm in darkness! Apologies for the less than perfect capturing of this dessert.