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Ingredients
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For the Coconut Ice Cream
For the Passion Fruit Caramel
For the Meringue
Method
For the Coconut Ice Cream
Prepare the base
In a saucepan, combine coconut milk, coconut cream, sugar, vanilla extract, salt, and cornstarch. Whisk until smooth and bring to a gentle simmer over medium heat. Stir frequently until the mixture thickens (about 5-7 minutes).
Add the coconut
Remove from heat and stir in shredded coconut. Let cool, then refrigerate until completely chilled (about 2 hours).
Churn the ice cream
Churn the mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to a container and freeze until firm (about 4 hours).
For the Passion Fruit Caramel
Make the caramel
In a saucepan over medium heat, melt the sugar until it turns into a golden-brown caramel, stirring constantly. Once melted, remove from heat and carefully add butter and heavy cream. Stir until smooth.
Add passion fruit
Stir in the passion fruit puree until well combined. Allow to cool slightly.
For the Meringue
Whip the egg whites
In a clean bowl, beat the egg whites with an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form.
Add sugar
Gradually add sugar while continuing to beat until stiff peaks form and the mixture is glossy.
Assemble
Spoon the meringue over the ice cream in a heatproof dish, spreading it out to cover completely.
Baking
Bake the Alaska
Preheat the oven to 450°F (230°C). Bake the assembled Baked Alaska for 3-5 minutes or until the meringue is lightly golden. Serve immediately drizzled with passion fruit caramel.