Coconut and Peach Meringues with Crème Anglaise

Prepared on August 20.

Fresh peaches pair beautifully with the soft notes of coconut and meringue, while a luscious crème anglaise brings hints of BC ginger and lemongrass.

Preparation time: 30

Cook time: 20

Difficulty level: 2

Servings: 4-6

Ingredients for the Crème Anglaise
4 cups Whole BC Milk
1 thumb BC Ginger, peeled and sliced
1/2 stock BC Lemongrass, bruised
1/2 tsp 5-Spice Powder (optional)
Pinch Sea Salt
12 BC Egg Yolks
1 1/3 cups Granulated Sugar
1 tsp Vanilla

For the Toasted Coconut Meringues
6BC Egg Whites, room temperature
1/4 tsp Cream of Tartar
1 tsp Vanilla
2/3 cup Granulated Sugar
2 cups Toasted Coconut
6 BC Peaches, diced


  1. In a medium pot over medium heat, add BC Milk, BC Ginger, BC Lemongrass, 5-spice powder, and sea salt
  2. Simmer for 10 minutes to infuse the flavours.
  3. While simmering, turn your attention to the meringue.
  4. Whip BC Egg whites in a mixer until frothy.
  5. Add cream of tartar and 1 tsp of vanilla.
  6. Gradually add 2/3 cup sugar and whip until shiny and stiff peaks can be held.
  7. Add dollops of meringue to the simmering milk and poach for 2 minutes per side.
  8. Remove to a plate with a slotted spoon. Store the poached meringues in the fridge.
  9. In a large mixing bowl, whisk together BC Egg yolks and 1 1/3 cups sugar until thick.
  10. Strain in hot milk slowly while whisking to avoid cooking the egg.
  11. Place mixture back into the pot and over low heat, stir constantly with a wooden spoon and cook until slightly thick or 150F .
  12. Remove from the heat and stir in 1 tsp of vanilla.
  13. Strain into a bowl, and cover with plastic wrap until cold.
  14. To assemble, place 4oz of sauce into each of 4-6 dessert bowls.
  15. Top with BC Peaches.
  16. Roll cooled meringues in toasted coconut and place on top of the fruit.