Poached Coconut Banana Meringue (Bariatric 1)

You know what is good to top any dessert type item, be it pudding, jello, or mousse? A nice, fluffy meringue.



  • 6 egg whites
    • Don’t use the stuff from a box. The pasteurization process makes them not fluff properly
  • 1/2 tsp xanthan gum
  • 1 tbsp Truvia Baking Blend
  • Pinch of salt
  • 1/2 tsp banana extract
  • Several cups coconut milk
    • You want enough to cover the bottom of a large saucepan to poach the meringues in
    • Remember, get the coconut milk over by the almond milk (like 45 calories per cup), not the stuff loaded with sugar

Step by Step

  1. Whip egg whites to soft peaks
  2. Slowly pour in the xantham gum, salt, Truvia, and banana extract while continuing to mix at low speed
  3. Turn speed up and whip to stiff peaks
  4. Put coconut milk in a wide saucepan and bring to a light simmer
    1. Don’t overdo it or the meringues will disintegrate
  5. Roll egg whites between two spoons to create an oval shape
  6. Drop ovals gently into coconut milk and poach for 2-3 minutes
  7. Flip the ovals over and poach another 2 minutes
  8. Remove with slotted spoon and rest on a plate
    1. They are going to shrink some. That’s fine. It’s what happens when it gets cold


  • Serving size 1 meringue, makes 24
  • Calories 10
  • 0.1g fat (0.1g saturated)
  • 0g sugar (1.6g total carbs)
  • 1g protein

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