Coconut, raspberry & lime meringue slice

Vegetarian
Gluten Free
Health score
2%
Coconut, raspberry & lime meringue slice
105 min.
8
453kcal

Suggestions


If you're looking for a delightful dessert that tantalizes your taste buds and looks stunning on any table, our Coconut, Raspberry & Lime Meringue Slice is the perfect choice! This vegetarian, gluten-free treat combines the tropical flavor of coconut with the tartness of fresh raspberries, all brought together with a zesty lime cream. Each bite is a heavenly blend of textures; the crisp meringue pairs beautifully with the smooth cream, while the bursts of juicy raspberries add a refreshing contrast.

This recipe is ideal for gatherings, easily serving eight people, making it a fantastic addition to any celebration or a delightful side dish to share with family and friends. With only 105 minutes of preparation and baking, you’ll soon have a stunning dessert ready to impress your guests. At just 453 calories per serving, it balances indulgence with a touch of guilt-free enjoyment.

Picture yourself enjoying this treat on a warm afternoon or after a sumptuous dinner; it's the perfect way to end a meal on a high note. The vibrant colors and heavenly flavors will make you the star of any occasion. So gather your ingredients and prepare for an exciting culinary adventure with our Coconut, Raspberry & Lime Meringue Slice!

Ingredients

  •  egg whites 
  • 280 sugar 
  • tsp cornstarch 
  • tsp citrus champagne vinegar 
  • 85 coconut flakes 
  • servings coconut flakes flaked
  • 300 ml double cream 
  • 50 powdered sugar 
  •  lime zest 
  • 200 raspberries frozen

Equipment

  • baking sheet
  • oven
  • whisk

Directions

  1. Heat oven to 140C/120C fan/gas
  2. Line baking sheets with baking parchment and draw 3 rectangles, roughly 25cm x 12cm.
  3. Whisk whites to stiff. Gradually whisk in sugar to stiff again, then whisk in the cornflour and vinegar. Fold in the desiccated coconut and pipe, or spread, the meringue mix into 3 even rectangles. Scatter flaked coconut over one of the meringues and bake for 1 hr, then turn off oven and leave in there with the door shut for 1 hr. Leave to cool.
  4. Whisk cream, icing sugar and lime zest and juice to a thick consistency.
  5. Spread half over one meringue base (not the one with flaked coconut on top save that for the top), and scatter over half the raspberries. Sit second meringue base on top, spread with remaining cream and scatter with remaining raspberries. Top with coconut-covered meringue and serve.

Nutrition Facts

Calories453kcal
Protein4.17%
Fat51.69%
Carbs44.14%

Properties

Glycemic Index
16.01
Glycemic Load
25.2
Inflammation Score
-5
Nutrition Score
8.0321739549222%

Flavonoids

Cyanidin
11.44mg
Petunidin
0.08mg
Delphinidin
0.33mg
Malvidin
0.03mg
Pelargonidin
0.25mg
Peonidin
0.03mg
Catechin
0.33mg
Epigallocatechin
0.12mg
Epicatechin
0.88mg
Epigallocatechin 3-gallate
0.14mg
Hesperetin
7.2mg
Naringenin
0.57mg
Kaempferol
0.01mg
Quercetin
0.33mg

Nutrients percent of daily need

Calories:453.37kcal
22.67%
Fat:27.27g
41.95%
Saturated Fat:20.49g
128.04%
Carbohydrates:52.38g
17.46%
Net Carbohydrates:46.92g
17.06%
Sugar:45.18g
50.2%
Cholesterol:42.63mg
14.21%
Sodium:50.15mg
2.18%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.95g
9.91%
Manganese:0.74mg
37%
Fiber:5.46g
21.84%
Vitamin C:11.97mg
14.5%
Selenium:9.08µg
12.97%
Vitamin B2:0.19mg
11.44%
Vitamin A:571.16IU
11.42%
Copper:0.21mg
10.46%
Phosphorus:77.61mg
7.76%
Magnesium:29.84mg
7.46%
Potassium:234.56mg
6.7%
Iron:1.04mg
5.78%
Vitamin B6:0.1mg
4.85%
Vitamin E:0.69mg
4.61%
Calcium:43.85mg
4.38%
Zinc:0.64mg
4.26%
Vitamin B5:0.42mg
4.15%
Vitamin D:0.6µg
4.02%
Vitamin K:3.32µg
3.16%
Folate:10.71µg
2.68%
Vitamin B1:0.03mg
2.25%
Vitamin B3:0.35mg
1.76%
Vitamin B12:0.08µg
1.29%