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Serves
US | Metric
Ingredients
For the coconut meringues
  • 4 medium egg whites
  • 100 g caster sugar
  • 100 g icing sugar
  • 70 g dessicated coconut
For the compote
  • 1 pineapple
  • 70 g brown sugar
  • ½ lemongrass, bashed
  • 2 star anise
  • 1 lime, juice
For the whipped coconut cream
  • 80 ml full fat coconut milk, chilled
  • 200 ml double cream
For the toasted coconut
  • 6 tbsps desiccated coconut
Malaysian Mess Malaysian Mess
Malaysian Mess

The spiced pineapple reminded me of the pineapple tarts that my mum used to make before Chinese New Year. She would make the jam round about now and orders from friends and relatives will start to flood in 2 months before the celebrations. I love that smell wafting through her kitchen and it is so heartwarming.

As winter draws near and we clung on to the illusion that summer is not that far way, I have created a combination of spiced pineapple compote and crunchy meringues bound by soft dollop of coconut cream that I hope will warm your soul while not shattering your illusion that summer is just round the corner.

Prep 20 minutes
Total 1 hour 45 minutes
  • Make the meringues by whipping the egg whites into soft peaks, add half of the caster sugar then gradually add in the rest until mixture is really thick and glossy. Fold in sieved icing sugar and desiccated coconut.
  • Lay two baking trays out with baking parchment cut into size. Make small dollops at the 4 corners of the trays. They act as glue to hold the baking parchment in place. Put dollops of meringue on the tray using a metal spoon roughly the size of a tennis ball. I had about 12. You will have more meringues than you need.
  • Bake the meringues for 90 minutes and at 110℃ fan assisted oven and 130℃ non fan.
  • Cut the pineapple and remove the core. Dice into 1cm cubes. Put diced pineapple, star anise, lemongrass and lime juice in a pan and bring to boil. Reduce heat and simmer for 25 minutes until they are soft but still hold their shapes. Remove from heat and set aside. Discard the lemongrass and star anise.
  • Toast coconut in pan till golden brown, about 5 – 7 minutes. Set aside to cool
  • Using a hand held electronic whisk or a free standing one, whisk the coconut milk and cream to soft peaks. You want it to be just whipped and still run off the spoon.
  • Assemble the dessert in a bowl or a small glass tumbler. Layer with pineapple, broken bits of meringue and coconut cream. Sprinkle toasted coconut.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

Malaysian Mess

The spiced pineapple reminded me of the pineapple tarts that my mum used to make before Chinese New Year. She would make the jam round about now and orders from friends and relatives will start to flood in 2 months before the celebrations. I love that smell wafting through her kitchen and it is so heartwarming.

As winter draws near and we clung on to the illusion that summer is not that far way, I have created a combination of spiced pineapple compote and crunchy meringues bound by soft dollop of coconut cream that I hope will warm your soul while not shattering your illusion that summer is just round the corner.

favorite
print
rate
Prep 20 minutes
Total 1 hour 45 minutes
Serves
US | Metric
Ingredients
For the coconut meringues
  • 4 medium egg whites
  • 100 g caster sugar
  • 100 g icing sugar
  • 70 g dessicated coconut
For the compote
  • 1 pineapple
  • 70 g brown sugar
  • ½ lemongrass, bashed
  • 2 star anise
  • 1 lime, juice
For the whipped coconut cream
  • 80 ml full fat coconut milk, chilled
  • 200 ml double cream
For the toasted coconut
  • 6 tbsps desiccated coconut

  • Make the meringues by whipping the egg whites into soft peaks, add half of the caster sugar then gradually add in the rest until mixture is really thick and glossy. Fold in sieved icing sugar and desiccated coconut.
  • Lay two baking trays out with baking parchment cut into size. Make small dollops at the 4 corners of the trays. They act as glue to hold the baking parchment in place. Put dollops of meringue on the tray using a metal spoon roughly the size of a tennis ball. I had about 12. You will have more meringues than you need.
  • Bake the meringues for 90 minutes and at 110℃ fan assisted oven and 130℃ non fan.
  • Cut the pineapple and remove the core. Dice into 1cm cubes. Put diced pineapple, star anise, lemongrass and lime juice in a pan and bring to boil. Reduce heat and simmer for 25 minutes until they are soft but still hold their shapes. Remove from heat and set aside. Discard the lemongrass and star anise.
  • Toast coconut in pan till golden brown, about 5 – 7 minutes. Set aside to cool
  • Using a hand held electronic whisk or a free standing one, whisk the coconut milk and cream to soft peaks. You want it to be just whipped and still run off the spoon.
  • Assemble the dessert in a bowl or a small glass tumbler. Layer with pineapple, broken bits of meringue and coconut cream. Sprinkle toasted coconut.

I’m a home cook who was propelled into a ‘dream come true’ world of cooking after winning the coveted MasterChef trophy back in 2014.


My aim is to spread some love for Malaysian food in the UK, my home now for 20 years. MasterChef has allowed me to showcase some of the Malaysian flavours to a mass audience and now it is up to me and a few other chefs to champion this wonderful cuisine in the UK. I travel all over to promote Malaysian food and my debut cookbook, MALAYSIA, available to buy on Amazon or from your local bookshop.

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