Tropical meringue mess

Put a twist on a eton mess using juicy pineapple, passion fruit and mint – this makes an easy but impressive dessert for a summer gathering

300g Morrisons Market Street Pineapple
2 tbsp light brown soft sugar
1 tbsp rum
250ml double cream
1 tbsp icing sugar
125ml coconut yogurt
4 meringue nests
small handful of mint , leaves picked, most shredded, a few whole leaves to serve
2 passion fruits
2 tbsp coconut flakes

Stir the pineapple chunks (and any juice in the pack), brown sugar and rum together in a pan. Cook over a high heat until any liquid has evaporated and the pineapple is sticky and caramelised, about 8 mins. Remove from the heat and leave to cool completely.
Whip the cream and icing sugar together to soft peaks using an electric whisk, then gently fold in the coconut yogurt. Crush the meringue nests, then tip into the cream mixture along with the shredded mint leaves and gently fold to combine. Spoon the cream mixture over a serving platter or divide between four small plates, then spoon over the caramelised pineapple pieces and drizzle over any leftover syrup from the pan. Cut the passion fruits in half, then use a teaspoon to scoop out the pulp. Spoon this over the mess, then scatter over the whole mint leaves and the coconut flakes.