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Islas Flotantes

Miguel Mori

Servings: 4

In this tropical rendition of the classic French dessert île flottante (floating island), meringues are poached in a mixture of coconut milk and puréed fruit, instead of the traditional custard.


  • 1-1/4 cups medium-diced mango
  • 1/4 cup coarsely chopped fresh pineapple
  • 2 14-oz. cans unsweetened coconut milk, well shaken
  • 1/4 cup plus 3-1/2 Tbs. granulated sugar
  • 2 tsp. fresh lime juice
  • 3 large egg whites
  • 4 fresh or canned lychees, peeled if using fresh
  • 4 baby bananas or 1 regular banana, quartered lengthwise and cut into bite-size pieces
  • 1/2 oz. toasted unsweetened coconut flakes
  • Edible flowers (optional)

Nutritional Information

  • Calories (kcal) : 310
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 170
  • Carbohydrates (g): 60
  • Fiber (g): 4
  • Protein (g): 5


  • Purée 1/4 cup of the mango, the pineapple, and coconut milk in a blender until smooth. Add 1/4 cup of the sugar and the lime juice, and pulse to blend, about 30 seconds. Transfer to a 12-inch skillet. Bring to a simmer over medium-low heat, stirring frequently, until the sugar dissolves. Reduce the heat to low and keep warm, stirring occasionally.
  • In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy, then gradually add the remaining 31/2 Tbs. sugar. Increase the speed to medium high and beat until stiff peaks form.
  • Bring the fruit liquid to a very gentle simmer. Using 2 large spoons, scoop 4 equal mounds of meringue and drop them into the fruit liquid. Cook, basting the meringues continuously, until set, about 4 minutes. Transfer the meringues to a paper-towel-lined baking sheet to cool. Refrigerate until ready to serve.
  • Strain the fruit liquid through a medium-mesh strainer, pressing down with a spatula to extract the juice from the purée. Refrigerate until chilled, about 1-1/2 hours. Just before serving, thin the fruit liquid with water, if necessary (it should be the consistency of heavy cream).
  • Divide the chilled fruit liquid among 4 wide, shallow bowls. Place a meringue into each bowl. Divide the remaining mango, lychees, and bananas among the bowls, garnish with the coconut flakes and flowers, if using, and serve.


Rate or Review

Reviews (1 review)

  • Austin_Allie | 08/20/2016

    Wonderful, light, and very refreshing! This was a great pairing with a spicy jerk chicken dinner and it's absolutely beautiful.

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