Pineapple and banana meringue pudding

Name: Pineapple and banana meringue pudding
Yield: 6
Ingredients: 1 cup Coconut water, alternatively use water; 3 Tbsp Coconut cream, lite; 1 ⅓ cups Canned crushed pineapple, in juice (Main); 2 Bananas, mashed (Main); 4 Tbsp Custard powder; 4 Egg whites; 3 Tbsp Sugar

for 6 people

Bite

This recipe comes from Pasifika Flavours, a cookbook from the Heart Foundation, which gives traditional Pacific dishes a healthy spin. Read about it here.

Ingredients

1 cup	Coconut water, alternatively use water
3 Tbsp	Coconut cream, lite
1 ⅓ cups	Canned crushed pineapple, in juice (Main)
2	Bananas, mashed (Main)
4 Tbsp	Custard powder
4	Egg whites
3 Tbsp	Sugar

Directions

Heat oven to 180C.
Place coconut water, coconut cream, pineapple and banana into a saucepan and bring to a simmer.
Wet the custard powder with a little water to form a thin paste. Slowly add the custard mixture to the saucepan, stirring constantly until thickened. Pour into baking dish and allow to cool.
Whisk egg whites until stiff. Add sugar and continue to whisk until smooth and shiny with soft peaks forming.
Place the egg white mixture on top of the custard and bake for approximately 15-20 minutes or until the top is beginning to brown. Allow to cool before serving.