Coconut Topped Meringues Infused With Vanilla Bean Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir half-and-half, coconut milk, eggs, 3/4 cup sugar, cornstarch, and salt together in a saucepan; stirring constantly, slowly bring to a boil over low heat and cook until thick, about 30 minutes. Remove saucepan from heat; fold 3/4 cup coconut into the mixture with the vanilla extract. Pour the coconut mixture into the baked pie crust.
• Beat egg whites in a glass or metal bowl until foamy. Gradually add cream of tartar and 6 tablespoons white sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Spread egg white mixture over the pie. Sprinkle 1/2 cup coconut over the pie.
• Bake in preheated oven until the top is golden brown, 12 to 15 minutes. Move to a wire rack to cool until completely cooled to the touch, about 1 hour. Refrigerate at least 3 hours before serving.

Steps:

• Preheat oven to 200°F Line a rimmed sheet with parchment. Using a 4-inch round template such as an inverted bowl, draw 6 circles evenly spaced on parchement; place marked sides, on a baking sheet.
• With an electric mixer on medium speed, beat egg whites and salt until foamy. Beat in vanilla seeds. Gradually add sugar; beat until combined. Raise speed to high, and beat until stiff (but not dry), peaks form, about 15 minutes.
• Spoon meringue onto each circle, do not smooth tops. Sprinkle about 1 tablespoons coconut over half of each mound. Bake, leaving oven door slightly ajar, until outside is crisp and bottom can be removed easily from parchment, about 3 hours. Let cool, Meringues can be stored in a single layer in an airtight container up to 2 days.