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1
Place the milk, egg yolks, and sugar in a heavy based pan, and gently heat on medium-low, stirring continuously with a whisk.
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2
When the mixture begins to boil, reduce the heat to minimum and continue to stir until the mixture thickens.
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3
Remove from the heat, add the syrup, coconut, and vanilla. Stir well and leave to cool.
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4
Whip the cream and gently add to the mixture.
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5
Place in an ice cream maker and follow the instructions. Freeze for at least 2 hours until firm.
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6
If not using an ice cream maker, transfer the mixture to a metal container and place in the freezer until it begins to set.
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7
Remove from the freezer, stir with a whisk and return to freezer.
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8
Repeat this action at least twice.
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9
For the meringues, pre-heat the oven to 100C.
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10
Line a baking tray with parchment paper.
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11
Whisk the egg whites with the vanilla and a pinch of salt.
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12
When they begin to turn frothy, add the sugar, a little at a time, and continue to whisk on medium speed, until stiff and smooth. Set aside.
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13
Place the nozzle into the piping bag. Paint a thin line with the food coloring gels from the point of the nozzle to the edge of the bag.
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14
Repeat this action for as many lines or colors needed, taking care to keep the bag open so as not to let the colors mix.
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15
Fill the bag with the meringue and pipe small portions, 4 cm diameter, onto the baking tray, ensuring they are well spaced out.
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16
The meringues will emerge from the bag tinted with colors.
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17
Bake for 45 minutes-1 hour. To test if done, insert a knife under the meringue-if it comes loose immediately it is done. If not, continue to cook a little longer.
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18
Serve with coconut ice cream.
