Makes 36 of each Hands-on time: 30 minutes Hands-off time: 1 hour INGREDIENTS For the coconut ice cups: ¾ cup mashed banana 1½ cups (106g) fine desiccated coconut, lightly toasted 1 tsp vanilla essence For the chocolate cheesecake filling: ½ cup (100ml) NESTLÉ Ideal Evaporated Milk, chilled 2 tsp icing sugar ⅔ cup (80g) cream cheese, softened 3 tsp NESTLÉ Cocoa Powder For the milk tart filling: 3 tbsp NESTLÉ KLIM Full Cream Instant Milk Powder ¼ tin (96,2g) NESTLÉ Full Cream Sweetened Condensed Milk 1 large egg 1 tbsp corn flour ½ tsp ground cinnamon For the lemon meringue filling: 2 large eggs, separated ½ tin (192g) NESTLÉ Full Cream Sweetened Condensed Milk ¼ cup lemon juice 2 tsp castor sugar Serving suggestion: Fresh mint leaves METHOD 1. Preheat the oven to 180°C and grease 36 mini muffin holes (1½ 24-hole trays) with non-stick spray.
For the coconut ice cups:
1. In a medium-sized bowl, combine the mashed banana, toasted coconut and vanilla essence together to form a soft dough. Divide the mixture between the muffin cups and press firmly, using your thumb to create a cup shape in each hole.
2. Bake the coconut ice cups for 12-15 minutes or until golden brown. Allow to cool in the tray for 5 minutes before gently placing them on a cooling rack to cool completely.
For the chocolate cheesecake filling:
1. Whip the ideal milk until thickened and fluffy. Add in the softened cream cheese and fold to combine, being careful not to knock the air out of the ideal milk. Sieve in 2 tablespoons of NESTLÉ Cocoa Powder and fold gently to combine. *Chef’s Tip: For a smoother finish, whip the ideal milk and cream cheese separately, and then fold together to combine.
2. Divide the cheesecake filling between the cooled coconut ice cups and place the cups in the fridge for about 1 hour to set.
For the milk tart filling:
1. In a large, heatproof bowl, combine the NESTLÉ KLIM Full Cream Instant Milk Powder with 1¼ cup of water and whisk until smooth. Add in the NESTLÉ Full Cream Sweetened Condensed Milk, the egg and the corn flour and whisk until combined.
2. Place the bowl in the microwave for 8 minutes, stopping to whisk every 2 minutes. Once the mixture has thickened and is lump-free, add in the cinnamon and whisk to combine. Allow the milk tart filling to cool slightly, about 10 minutes, before dividing the filling evenly between the coconut ice cups. Place the cups in the fridge to set, about 1 hour.
For the lemon meringue filling:
1. In a large heatproof bowl, whisk the egg yolks until thick and doubled in size. Add in the NESTLÉ Full Cream Sweetened Condensed Milk along with the lemon juice and whisk well to combine. Place the bowl in the microwave and heat for 3 minutes, stopping to whisk after every minute. Allow the filling to cool, about 5 minutes.
2. Divide the cooled filling between the coconut ice cups and set aside until needed.
3. Pour the egg whites into a clean bowl and add in the castor sugar. Using an electric beater, beat the egg whites until stiff peaks form. Divide the meringue topping over the cups. *Chef’s Tip: Use the back of a spoon to create waves with the meringue topping!
4. Use a blowtorch to lightly toast the meringue tops. *Chef’s Tip: If you don’t have a blowtorch, place the meringue cups in the oven and grill them for 5 minutes or until the meringue is lightly toasted.
5. When you are ready to serve, place the coconut ice dessert cups onto a serving platter, top with fresh mint leaves, serve and ENJOY!
Planning to try this? If yes, please share your pictures with us on the Foodies Of SA Group on Facebook. We'd LOVE to see it! 😍
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