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Caramelised Pineapple & Lemon Curd Eton Mess
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Caramelised Pineapple & Lemon Curd Eton Mess

Caramelised Pineapple & Lemon Curd Eton Mess

with Mint Cream & Toasted Coconut | Serves 4

Celebrate the holiday season with a burst of sunshine on your plate! Our caramelised pineapple and lemon curd eton mess is a festive delight, golden pineapple, tangy lemon curd and crunchy meringue pieces come together to bring you a merry and bright dessert to your table.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes


/ Serving 4 people

1 tin

pineapple slices

1 packet

thickened cream

(Contains Milk;)

1 bunch


1 packet

meringue nests

(Contains Egg;)

1 packet

lemon curd

(Contains Milk;)

1 packet

shredded coconut

(Contains Sulphites;)

Not included in your delivery

20 g


1 tsp

brown sugar


Nutritional Values

Energy (kJ)2965 kJ
Fat35.9 g
of which saturates24.4 g
Carbohydrate89.8 g
of which sugars86.9 g
Dietary Fibre2.4 g
Protein5.9 g
Sodium110 mg
The average adult daily energy intake is 8700 kJ


Large Frying Pan



• Heat a large frying pan over medium-high heat. Toast shredded coconut until golden, 2-3 minutes. Transfer to a bowl and set aside.


• Drain and finely chop pineapple slices. Return the frying pan to medium-high heat. • Cook pineapple, stirring, until lightly browned, 4-6 minutes. Add the butter and brown sugar and cook until golden brown and sticky, 2-4 minutes. • Transfer to a bowl and set aside to cool for at least 5 minutes.


• In a large bowl, place the thickened cream. Beat with electric beaters until soft peaks form and almost doubled in size, 3-4 minutes. • Pick and thinly slice mint leaves. • Gently stir half the mint into the whipped cream.

TIP: If you don't have electric beaters, use a metal whisk. TIP: For maximum volume, chill both your bowl and cream before whipping.


• When you are ready to serve, break up meringue nests into small chunks and divide between four serving bowls. • Dollop each with a some mint cream, then top with the caramelised pineapple. Drizzle with lemon curd. • Top with the toasted coconut and remaining mint to serve. Enjoy!

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