South Pacific banana meringue pie
1/2 grated palm sugar
25 g diced butter
zest and juice of a lemon or lime
1/4 c coconut
4 egg whites
1/4 tsp cream of tartar
1/2 c caster sugar
Thick coconut cream to serve
1. Cut up the bananas into chunks and fit into the bottom of a casserole dish. Sprinkle with grated palm sugar, diced butter, zest and juice of lemon or lime, and coconut. Place in 200 degree oven and bake 10-15 minutes until golden.
2. Meanwhile make meringue: Beat egg whites with cream of tartar until stiff but not dry, slowly add caster sugar, beating until it’s all used up.
3. Pile the meringue on top of the banana and bake 3-4 minutes until golden.
4. Serve immediately with coconut cream.