Coconut Snow Clouds Recipe

Coconut Snow Clouds Dessert | Claire Thomas

Imagine a dessert so ethereal and cloud-like it seems to float off your platethat's the magic of Coconut Snow Clouds. This stunning meringue-based creation transcends the traditional pavlova with delicate, stacked layers of cloud-like meringue kissed with rum-infused whipped cream and crowned with lightly toasted coconut shreds that sparkle like fresh snow. Whether you pair it with seasonal berries for a showstopping presentation or serve it unadorned, this elegant confection promises to be the unforgettable finale your guests will be talking about long after the meal ends.

Nutritional Information Per Serving

Serving Size: 1 of 4 servings | Calories: 286 | Total Fat: 19g | Saturated Fat: 15g | Carbohydrates: 26g | Dietary Fiber: 1g | Sugar: 24g | Protein: 4g | Cholesterol: 35mg | Sodium: 81mg

For the Meringue:

• 8 large egg whites, brought to room temperature
• 1 1/2 cups fine sugar
• 1 tablespoon cornstarch
• 1 tablespoon white vinegar
• 1/4 teaspoon kosher salt
• 1 cup sweetened coconut shreds

For the Rum Coconut Topping:

• 1 1/2 cups heavy whipping cream
• 2 tablespoons sugar
• One 13.5-ounce can full-fat coconut milk, refrigerated overnight or longer (do not agitate the can)
• 2 tablespoons dark rum
• 1 vanilla bean, seeds extracted, or 1 teaspoon pure vanilla extract
• Toasted coconut shreds, for finishing

Instructions:

1. Set oven temperature to 325 degrees F. Line a rimless baking sheet with parchment paper. Use a pencil to sketch four 5-inch circles on the parchment as outlines for shaping your meringues.
2. Pour egg whites into a large mixing bowl and beat on high speed using an electric mixer until soft peaks appear. Progressively introduce the sugar while beating, scraping the bowl occasionally, and continue mixing until thickened and sugar dissolves completely, approximately 8 minutes.
3. Combine the cornstarch, vinegar, and salt in a small bowl and stir together. Blend this combination into the meringue and beat for an additional 2 minutes. Gently fold in the coconut shreds. Using a spoon, distribute the meringue within each marked circle on the parchment, creating mounds about 2 inches tall with level surfaces.
4. Bake until the surfaces turn dry-looking and slightly golden at the borders, around 20 minutes. Remove from the oven and let cool at room temperature for approximately 20 minutes before assembling.
5. For the rum coconut topping: Whip the cream in a large bowl with an electric mixer on high speed until soft peaks form. Mix in the sugar and continue whipping until stiff peaks develop.
6. Carefully open the chilled can of coconut and remove the thick white coconut cream into another large bowl, reserving the thin coconut liquid. Stir the rum and vanilla into the coconut cream and beat until smooth and stiff. Gradually blend in the reserved coconut liquid, 1 tablespoon at a time, until you reach your preferred creamy consistency.
7. Gently fold the whipped cream into the coconut cream using a flexible spatula. Beat the combined mixture for 1 more minute if you prefer a firmer texture.
8. Within an hour of serving, construct the desserts: Set 2 meringue rounds on serving plates or a dessert platter. Distribute 1/3 cup of the coconut cream mixture onto each meringue base and dust with toasted coconut shreds. Top with the second meringue round, coat with remaining coconut cream, and finish generously with toasted coconut shreds. Serve fresh or refrigerate for up to an hour.

Chef's Note:

To toast coconut shreds, set oven to 350 degrees F, scatter in a thin layer across a baking sheet, and bake while turning frequently, until light golden, approximately 10 minutes.