Coconut Meringue Wreath

Coconut Meringue Wreath served on baking parchment and drizzled with lemon curd
  • 10 servings
  • 4 hours to prepare
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  • 275g caster sugar
  • 50g desiccated coconut
  • 2tbsp lemon curd (plus extra for decorating)
  • coconut shavings (for decorating)
  • 1 mango
  • 5 physalis (for decorating)
  • lemon thyme (for decorating)
  • 250ml whipping cream
  • 5 egg whites


1 Let’s begin with the meringue. First pre heat the oven to 100°C (fan)/200°F/gas mark 1/2. Line a large baking tray with baking paper. Using a dinner plate approx 25cm diameter draw a circle onto the baking paper. Using a side plate approximately 20cm diameter draw a second smaller circle inside the first. Turn over the paper.

2 Whisk the egg whites in a clean grease free bowl to stiff peak stage.  In another bowl mix the caster sugar and desiccated coconut.

3 Slowly add the sugar and coconut mix to the egg whites 1 tbsp at a time, whisking constantly to create a stiff meringue.

4 Place large spoonfuls of meringue within your circle template to form a wreath shape. Using the back of a spoon create a channel all the way around in the centre of the wreath to hold the filling.

5 Bake for 1 hour 30 mins. Turn the oven off and leave the meringue in the oven for a further 2 hours. Remove and allow to cool completely.

6 To make the cream place the whipping cream and 2 tbsp of lemon curd into a large bowl. Whip them to soft peaks. Then spoon the cream into the channel all the way around the wreath.

7 To decorate slice the mango into fans and arrange on top of the cream. Drizzle over some more lemon curd.

8 Decorate with physalis, lemon thyme and coconut shavings.