Pineapple and banana meringue pudding
This recipe comes from Pasifika Flavours, a cookbook from the Heart Foundation, which gives traditional Pacific dishes a healthy spin. Read about it here.
- Heat oven to 180C.
- Place coconut water, coconut cream, pineapple and banana into a saucepan and bring to a simmer.
- Wet the custard powder with a little water to form a thin paste. Slowly add the custard mixture to the saucepan, stirring constantly until thickened. Pour into baking dish and allow to cool.
- Whisk egg whites until stiff. Add sugar and continue to whisk until smooth and shiny with soft peaks forming.
- Place the egg white mixture on top of the custard and bake for approximately 15-20 minutes or until the top is beginning to brown. Allow to cool before serving.
See this heart-friendly dinner