3 egg whites, at room temperature
¾ cup caster sugar, plus 1 cup extra
1 tsp white vinegar
1½ tsp cornflour
1 cup unsweetened pineapple juice
6 kaffir lime leaves
½ vanilla bean, seeds removed
2 tbsp Malibu liqueur (or other coconut liqueur), plus 1 tbsp extra
1 tbsp lemon juice
1 small, ripe, pineapple, peeled,
cored, thinly sliced
2 tbsp thick coconut cream, chilled
300ml thickened cream
¼ cup toasted coconut flakes
To make meringues, preheat oven to 120°C. Line a large baking tray with baking paper. Mark six 8cm circles on paper, turn paper over.
Whisk egg whites with an electric mixer until soft peaks form. Add ¾ cup sugar, a tablespoon at a time. Beat until mixture is thick and glossy and sugar is dissolved. Fold in vinegar and cornflour. Divide mixture between circles on tray. Use a palette knife to form disc shapes with small indentations in the top. Bake 35 minutes or until firm and dry. Cool in oven with door ajar.
Meanwhile, combine pineapple juice, extra sugar, kaffir lime leaves and vanilla pod and seeds in a small saucepan over medium heat. Bring to the boil, stirring to dissolve sugar. Simmer for 2 minutes. Add Malibu and lemon juice. Pour over pineapple in a medium bowl. Cover and refrigerate.
Use electric beaters to whisk coconut cream, thickened cream, extra Malibu and 2 tablespoons of chilled pineapple syrup until soft peaks form. Cover; refrigerate.
To serve, place a meringue on each plate, top with cream mixture, pineapple salad and a drizzle of syrup. Sprinkle with coconut flakes.