Ingredients
• Ravifruit Coconut Puree | 50490 | 400 gm
• Liquid Whipping Cream | --- | 100 gm
• Egg Yolks | --- | 80 gm
• RedMan Fine Sugar | 1416 | 20 gm
• Ravifruit Mango Puree | 50473 | 80 gm
• Ravifruit Passion Fruit Puree | 50477 | 20 gm
• RedMan Fine Sugar | 1416 | 100 gm
• Egg White | --- | 60 gm

**Directions Coconut English Cream**
1. Mix egg yolks with sugar, add cream and coconut puree, cook to 85°C. Let is cool down before use.

**Directions Mango Passion Fruit Meringues**
1. Cook in a pan the Ravifruit purees and sugar to 118°C. In a mixing bowl, pour the mix on the egg white and whip until the mix is cooled and you have a meringue texture.

**Assemble**
1. Cook in a pan the Ravifruit purees and sugar to 118°C. In a mixing bowl, pour the mix on the egg white and whip until the mix Pour the cold coconut English cream in the ramequin. Decorate with mango passion fruit meringue. Keep in refrigerator. For this dessert, it’s important and more enjoyable to eat it very cold.

1. Bake or Torch the Meringue: You can either bake the meringue at a low temperature until set or use a kitchen torch to toast the top. Both methods add a nice texture and flavor.
2. Serve Elegantly: When serving, layer the coconut cream in a glass or bowl, then top with the passion fruit meringue. You can garnish with additional passion fruit seeds, toasted coconut flakes, or fresh mint leaves for a pop of color.
3. Chill Before Serving: Allow the assembled dessert to chill in the refrigerator for at least an hour before serving. This helps the flavors meld and improves the overall texture.