Cherry ripe meringues
shredded or desiccated coconut
1 tbs, or shredded
low fat chocolate mousse
2 serve(s), (2 x 62g tubs)
40 g, (4 x 10g)
- Stir coconut in a small non-stick frying pan over medium-low heat for 3–4 minutes or until golden. Cool.
- Stir chocolate mousse in a small bowl until smooth. Divide mousse among 4 x 10g meringue nests.
- Top with cherries and sprinkle with toasted coconut.