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1
Make the Pineapple Curd In a small saucepan, whisk together the sugar, salt, lemon zest, and egg yolk until smooth.
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2
Add the pineapple juice and butter and stir until smooth.
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3
Bring to a simmer over medium heat, stirring constantly.
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4
Once it begins to simmer, continue to cook and stir the curd until it is thickened and coats the back of a spoon, about 2 minutes.
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5
Transfer to a bowl and let cool to room temperature.
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6
Cover with plastic wrap and refrigerate until ready to use.
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7
Make the Meringue Heat the oven to 350.
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8
In a small bowl, stir together the cornstarch, vinegar, vanilla, and salt until a thick paste forms.
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9
Put the sugar and egg whites in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed until smooth.
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10
Increase the speed to medium-high and beat until soft peaks form.
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11
Add the cornstarch paste to the beating egg whites and continue to beat until very stiff and glossy peaks form, about 5 minutes.
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12
Add the pistachios and, using a rubber spatula, very gently fold until evenly incorporated.
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13
Make the Meringue Trace a 9-inch circle onto a sheet of parchment paper.
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14
Flip the sheet over and transfer it to a baking sheet; spray lightly with baking spray.
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15
Pile the meringue in the center of the circle and, using an offset spatula or small rubber spatula, form it into a 9-inch disk, smoothing the top and sides.
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16
Transfer to the oven and immediately lower the oven temperature to 215.
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17
Bake until the meringue is dried on the outside and looks set, about 1 1/2 hours.
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18
Without opening the door, turn the oven off and let the meringue sit inside until completely cooled, at least 4 hours.
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19
(The cooling process allows the meringue to dry and cool slowly enough so that it doesnt collapse on itself.)
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20
Once cooled, gently tip the meringue onto its side and peel away the parchment paper.
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21
Carefully place the meringue on a flat cake stand or serving platter.
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22
When ready to serve, make the whipped cream In a food processor, combine the sugar, orange zest, salt, and coconut milk in a food processor and process until the sugar is dissolved and the zest heavily perfumes the coconut milk.
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23
Pour into a large bowl, add the cream, and whisk until stiff peaks form.
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24
Pile the whipped cream onto the center of the meringue and gently nudge it to the edge of the meringue, leaving about a 1 1/2-inch border.
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25
When ready to serve, make the whipped cream Arrange the orange and grapefruit segments on the cream and then drizzle with some of the pineapple curd.
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26
Dot the top with cherries, coconut, lime zest, and more chopped pistachios and serve immediately.
