Eton mess with a twist

Name: Eton mess with a twist
Yield: 4
Ingredients: ½ cup Dates; 1 cup Coconut chips; 1 ½ cups Greek yoghurt (Main); 1 cup Pineapple, fresh, chopped (Main); 4 Kiwifruit, peeled and cut into pieces (Main); 4 Meringues, use up to 6 (Main); 1 small handful Mint leaves, to garnish

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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I’ve added a tropical theme to my version of Eton mess which means it can be served for brunch without too much guilt. The kiwifruit and pineapple help to create a welcome freshness.

Ingredients

½ cup	Dates
1 cup	Coconut chips
1 ½ cups	Greek yoghurt (Main)
1 cup	Pineapple, fresh, chopped (Main)
4	Kiwifruit, peeled and cut into pieces (Main)
4	Meringues, use up to 6 (Main)
1 small handful	Mint leaves, to garnish

Directions

Soak the dates in boiling water for 10 minutes. Then drain, reserving the juice. Blend the dates until smooth adding a little juice to get a "dolloping" texture.
In a frying pan toast the coconut until lightly browned. Reserve a few chips for garnish.
In a large bowl combine the yoghurt, pineapple, kiwifruit, coconut and mash in the meringues.
Gently fold through half the date puree.
Spoon the mess into individual bowls, sprinkle with mint leaves and serve.