with meringue, coconut yogurt, fresh mint & Karen Dudley’s Spiced Syrup

A decadent but light sweet treat to end off an incredible feast!


"The sweetness is really up to you, chef. Taste as you go and adjust to suit your palette."

Method of Cooking: Hob

Effort Level: Easy

Active Time: about 40 minutes

Start to Finish: about 40 minutes

Utensils you’ll need at home:

Non-stick pan  


Serving equipment  - glasses, bowls or ramekins

Ingredients you’ll need at home:

1-3 tablespoons of icing or castor sugar  


  • Cut the plums in half, removing the pips. If the plums are very soft, you can keep them in half. If they are firm, then rather quarter them. Place in a pan with some of Karen Dudley’s Spiced Syrup (30ml for Small, 50ml for Medium, 100ml for Large) and cook the plum until soft.
  • Once soft, remove from the heat. Set aside one piece of plum for garnish for each dessert/person. Let the mixture cool completely and remove any pieces of spice before blending until smooth. Taste your plum coulis, and add more syrup to sweeten things up if needed. You could also add a tiny bit of salt to enhance the flavour if you wish.
  • Crumble up the meringues in a bowl, ensuring you have some bigger chunks and smaller chunks.

NOTE: The above steps can be done ahead of time.

  • Before serving, taste the coconut yogurt and sweeten it up with some castor or icing sugar if you’d like – it’s up to you, Chef.
  • Place two thirds of the crushed meringue in a bowl, add the yogurt (to your preference) and gently fold through. Then, add the plum coulis, and stir very gently so as not to make one colour – the aim is to see the stripes of red coulis and white yogurt.
  • Dish up in glasses, bowls or ramekins, and evenly top with the remaining crumbled meringue. Finally, place a reserved piece of softened plum onto each dessert along with some fresh shredded mint leaves.
  • Drizzle over more of Karen Dudley’s Spiced Syrup (to taste) and serve some extra yogurt on the side for those that want it to be a bit creamier. Enjoy!