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*There are different types of pistachio paste so you may have to use less or more of it to achieve the required taste. Additionally, if the pistachio paste is not very sweet, you may have to add at the end some icing sugar to the pistachio coconut mixture.
**The whole process of whisking will take you approx. 10-15 minutes. Don’t cut it short or else the meringues will fail.
***It is crucial to use high-quality coconut milk (the better quality, the more cream you will end up with) as well as to refrigerate it for a long time (at least 12 hours). As a consequence, the cream will almost get solid, and it will be easy to separate it from the water. The less water you have in your bowl, the easier it will be to whip the cream.
****The density of the whipped coconut cream depends on the quality of the coconut milk and on how well it was separated from the water. If after whisking the coconut cream is not very thick, adding the pistachio paste and refrigerating the cream till needed should help.
*****If you are not going to use all the meringues straight away, it is better to keep them and the coconut cream separately and assemble just before serving. I kept mine like that for 2 days, and everything tasted as well as on the first day.