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Coconut Cream Floating Islands Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Milk||3 1⁄2 Cup (56 tbs)|
|Yellow coloring||2 Drop|
|Egg yolks||2 , beaten|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Ground cinnamon||To Taste|
Serving size: Complete recipe
Calories 1453 Calories from Fat 534
% Daily Value*
Total Fat 61 g94.2%
Saturated Fat 41.9 g209.7%
Trans Fat 0 g
Cholesterol 449.3 mg
Sodium 689.6 mg28.7%
Total Carbohydrates 196 g65.2%
Dietary Fiber 7.9 g31.5%
Sugars 145.9 g
Protein 40 g79.3%
Vitamin A 24.8% Vitamin C 1.1%
Calcium 96% Iron 15.7%
*Based on a 2000 Calorie diet
Gradually stir in milk and food coloring.
Microwave at high setting 4 minutes.
Microwave at high setting 4 minutes more, or until mixture comes to a boil and thickens, stirring after every minute.
Stir a small amount of hot mixture into egg yolks.
Immediately pour yolk mixture back into remaining hot mixture, blending thoroughly.
Microwave at high setting 30 seconds.
Stir in coconut and vanilla.
Cool to room temperature.
Pour into 6 individual serving dishes.
Cover and chill in refrigerator at least 2 hours.
Meanwhile, beat egg whites in bowl until foamy, using electric mixer at high speed.
Gradually add 1/2 c. sugar, 1 tblsp. at a time, beating well after each addition.
Continue beating until stiff, glossy peaks form when beaters are slowly lifted.
Place a sheet of brown wrapping paper on baking sheet.
Drop mixture in 6 mounds, in ring on brown paper.
Slide paper from baking sheet to floor of microwave oven.
Microwave at high setting 1 minute, or until meringues are set Slide paper back onto baking sheet Cool meringues on baking sheet.
To serve, place one meringue on each serving.
Sprinkle each with cinnamon.