Passionfruit Curd and Coconut Meringue Jars π΄π₯₯
Passionfruit Curd and Coconut Meringue Jars π΄π₯₯
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 35 minutes
Kcal: 300 kcal | Servings: 4 servings
_____Ingredients:_____
1 cup passionfruit pulp
1/2 cup sugar
4 egg yolks
100g unsalted butter, cubed
1 cup desiccated coconut
4 egg whites
1/2 cup sugar
_____Directions:_____
In a saucepan, combine passionfruit pulp, sugar, and egg yolks. Cook over low heat, stirring constantly, until the mixture thickens.
Remove from heat and stir in the butter until melted. Transfer the passionfruit curd to a jar and let it cool completely.
Preheat the oven to 180Β°C (356Β°F).
Spread the desiccated coconut on a baking tray and toast in the oven for 5-7 minutes, or until golden brown. Set aside to cool.
In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add the sugar and continue to beat until glossy.
Divide the cooled passionfruit curd among serving jars, followed by a layer of toasted coconut.
Top each jar with a generous dollop of meringue, using a spoon to create peaks.
Place the jars on a baking tray and bake for 5-7 minutes, or until the meringue is lightly golden.
Remove from the oven and let the jars cool slightly before serving.
