Coconut Island with a Lemon Sabayon Sauce

Feb 13, 2008 by GodsMullet | 0 Comments| Share it:   

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A Coconut-dusted “island” of Meringue poached in Vanilla-infused Coconut Milk. Served in a pool of Lemon Sabayon.


  • Prep: ~30 mins.
  • Cook: ~30 mins.
  • Serves: 1

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Coconut Island:

1 Egg White
1/4 cup Sugar
5.6oz can Coconut Milk
1 Lemon
2 tsp Vanilla Extract
Coconut Flakes (toasted)

(Additional ingredients listed below).

Step 1

Add 1/2 of the Lemon Juice to the Egg White and whisk on high until it start getting frothy. Slowly add in the Sugar until stiff peaks form. Bring the Coconut Milk, juice of 1/2 a Lemon, and Vanilla Extract to a simmer. Shape the Meringue into a quenelle and poach it in the Coconut Milk for 4-5 minutes or until cooked. Remove from the Milk and gently roll in toasted Coconut Flakes. Lemon Sabayon Sauce: Ingredients: 2 Egg Yolks 1/4 cup Marsala 1 Lemon 1/3 cup Sugar Whisk together the Yolks, Sugar, and Marsala until very frothy (about 4-5 minutes). Over medium-high heat, whisk the yolks until they start to thicken - remove from heat and whisk for another 30 seconds to kill off the residual heat. Add the juice and zest from the Lemon.


Step 2

Plate some of the lemon sabayon sauce to create the pool. Add the meringue. Dust with some toasted coconut flakes.


Step 3

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