Coconut Cream Iced Latte with Meringue Kisses
Coffee lovers, there's no need to fear the heat - we've got you covered with this deliciously creamy latte which will give you a cooling caffeine boost
- For the latte
- 400ml coconut milk
- 1 tsp caster sugar
- 1 tsp vanilla extract
- 2 large handful of ice cubes
- 150g whipped cream
- 2 tbsp Camp Coffee
- 50g melted chocolate
- A little desiccated coconut
- Toasted coconut flakes
- For the meringue kisses
- 3 egg whites, at room temperature
- 75g caster sugar
- 75g icing sugar, sifted
- 4 tsp Camp Coffee
- 30g desiccated coconut
- 125g dark chocolate, melted then cooled
- 125g double cream
- 1 tsp icing sugar
- You’ll need
- 1 large piping bag fitted with a large round nozzle, or cut a hole approx. 1cm
- Baking sheets lined with parchment
- Electric whisk or stand mixer with whisk attachment
To make the latte, dip the edges of each glass into the melted chocolate and sprinkle with desiccated coconut, set aside.
Place the Camp Coffee, vanilla, sugar, 200ml coconut milk and ice into a blender, blitz together.
Pour equally between the glasses, then carefully top up the glasses with the rest of the coconut milk. To serve with a two-tone effect you can pour the coconut milk gently against a spoon resting inside the edge of the glass to prevent it mixing completely so it looks pretty when you serve them.
Top with whipped cream, a sprinkling of toasted coconut flakes and a meringue kiss to finish.
To make the individual meringue kisses, heat your oven to 120C fan and line two baking sheets with parchment.
Whip up the egg whites in a stand mixer or with an electric hand whisk until they form stiff peaks. Gradually add the caster sugar in, a spoonful at a time, whisking in completely between each addition. Repeat with the icing sugar until the mixture is glossy and stiff. Add two teaspoon of Camp Coffee and whisk through then spoon the meringue mixture into the piping bag with the nozzle.
Pipe small blobs of meringue onto the trays, holding the bag vertically and close to the tray, gently lift away to create a little peak. Leave a gap the same size as the blobs in between each one as they will puff up a little when baking. Scatter half of the desiccated coconut evenly over the tops of the meringues.
Bake for 20 minutes then turn down to 100C fan and cook for a further 40–50 mins, or until they are completely cooked through and sound hollow when tapped on the base. Leave to cool in the oven. Turn the oven off, prop the door open and leave the meringues inside until cool.
Melt the chocolate in a heatproof bowl set over a pan of simmering water. Do not allow the bowl to touch the water: it just needs to sit above, or you can melt it in a microwave if you prefer. Dip each meringue into the chocolate to coat the base and go a little up the sides and sprinkle with a little more of the coconut, set on parchment lined trays.
You can serve these as they are or use to adorn our coconut latte drink. For an extra treat, whip up the double cream with icing sugar and two teaspoons of Camp and spoon or pipe a little cream onto the base of one meringue and sandwich with a second meringue to pair.