Balinese Floating Island Dessert

Ingredients

In this Balinese adaptation of Île flottante, the traditional French dessert, we infuse the dish with the vibrant flavors of Balinese cuisine. While the original recipe uses vanilla-infused custard, we replace it with a creamy coconut sauce to give it a tropical twist. Additionally, we garnish the dessert with toasted coconut flakes, adding a crunchy texture and enhancing the coconut flavor. These modifications create a unique and delightful dessert that reflects the essence of Balinese cuisine. We alse have the original recipe for Île flottante, so you can check it out.

• 4 egg whites 4 egg whites
• 100g (1/2 cup) granulated sugar 100g (1/2 cup) granulated sugar
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 100g (1/2 cup) palm sugar, grated 100g (1/2 cup) palm sugar, grated
• 1 pandan leaf, tied in a knot 1 pandan leaf, tied in a knot
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• Toasted coconut flakes, for garnish Toasted coconut flakes, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 13g
• Carbohydrates (total, sugars): 25g, 20g
• Protein: 4g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   In a clean mixing bowl, whisk the egg whites until stiff peaks form. Gradually add the granulated sugar while continuing to whisk until the mixture is glossy and holds its shape.
2. 2.
   Bring a pot of water to a simmer. Using a spoon, drop dollops of the meringue mixture into the simmering water. Poach the meringue for about 2 minutes on each side until they are firm and cooked through. Remove the poached meringue from the water and set aside.
3. 3.
   In a separate saucepan, combine the coconut milk, grated palm sugar, pandan leaf, salt, and vanilla extract. Heat the mixture over medium heat, stirring constantly until the palm sugar is fully dissolved and the sauce is smooth and slightly thickened.
4. 4.
   Remove the pandan leaf from the coconut sauce and strain it to remove any lumps.
5. 5.
   To serve, pour the coconut sauce into individual serving bowls. Gently place the poached meringue on top of the sauce.
6. 6.
   Garnish with toasted coconut flakes.
7. 7.
   Serve the Balinese Floating Island Dessert chilled and enjoy!

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a rich and creamy texture.
• Palm sugar — If palm sugar is not available, you can substitute it with brown sugar or coconut sugar.
• Pandan leaf — Pandan leaf adds a unique flavor to the coconut sauce. If you can't find pandan leaf, you can omit it or use a small amount of vanilla extract as a substitute.

Tips & Tricks

• Make sure the mixing bowl and whisk are completely clean and free of any grease before whisking the egg whites to ensure proper volume.
• Be careful not to overcook the meringue while poaching. It should be firm but still light and airy.
• Toast the coconut flakes in a dry pan over medium heat until golden brown for added flavor and crunch.
• For an extra touch of Balinese flavor, you can infuse the coconut sauce with additional spices such as cinnamon or cardamom.
• Serve the dessert chilled to enhance the refreshing tropical experience.

Serving advice

Serve the Balinese Floating Island Dessert chilled in individual bowls. The contrast between the creamy coconut sauce and the light meringue creates a delightful combination of flavors and textures. Garnish each serving with a sprinkle of toasted coconut flakes for added crunch and visual appeal.

Presentation advice

To enhance the presentation of Balinese Floating Island Dessert, use elegant serving bowls or glasses. Pour the coconut sauce into the bowls and carefully place the poached meringue on top. Sprinkle the toasted coconut flakes over the meringue, allowing them to cascade down the sides of the dessert. This will create an enticing visual display that showcases the layers of flavors.