Ingredients
- Meringue:
- 8 vanilla wafers
- 1 cup of milk
- 1/2 cup sugar
- 2 Tablespoons corn starch
- pinch of salt
- 1 egg yolk (save egg white)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon coconut extract *optional
- 1 Tablespoon butter
- 1/3 cup of flaked coconut, roughly chopped.
- 1/4 cup flaked coconut (for topping)
- 1 egg white
- 1 Tablespoon sugar
- pinch of cream of tarter
Preparation
Step 1
Step Two: Preheat the oven to 350 F degrees. Make the meringue: Whip the egg white and cream of tarter together, until soft peaks form. Add in the sugar and whip until stiff peaks form. Gently, spoon over the coconut cream. Spread to the edges of ramekins, to form a seal. Divide a 1/4 cup of flaked coconut, and sprinkle over the tops of meringue. Bake in preheated oven, for 7 -10 minutes. Or until the meringue is a nice golden color. Cool from the oven for 30 minutes. Refrigerate for at least 1 1/2 hours, before serving. Store left overs in fridge.
Note: To make them in cupcake tins – Line a cupcake tin, with 4 – 5 baking cups. Place one vanilla wafer, at the bottom of each lined tin. Follow the directions and evenly fill the prepared cupcake tins, with custard filling. Continue with step two. For easy removal of baking cups: Allow them to set in fridge for the recommended time. Then place in the freezer, for about 1 hour. Carefully remove the baking cups.
Note: You can top with whipped cream and skip the meringue step!