Sugar Free Caramel Meringue Float

Snow Eggs

Hands On Time: 30 minutes

Total Time: 45 minutes, plus chilling time

Serves: 6


Nutritional Information:

Net Carbs: 4.8g

Protein: 5.4g

Fat: 20.6g

Calories: 245kcal


Delicate meringue clouds float on a sea of vanilla flavored custard in the ultimate sugar-free dinner party show stopper.

Sukrin Icing blend makes it so easy to create delicate and airy poached meringues and you will be pleasantly surprised at how truly simple this recipe is.

Finish the dish off with your choice of Sukrin syrups, but I like to use the traditional caramel flavor.




2 large egg whites

½ cup of Sukrin Icing

2 tablespoons of Sukrin Icing (separate)

1 teaspoon of cream of tartar

2 cups of coconut milk

2 teaspoons of vanilla extract

6 large egg yolks

Sukrin Caramel Syrup, to decorate




First, make the meringues.

Beat the egg whites until stiff.

Add the Sukrin Icing and the cream of tartar and continue whisking until still and smooth.

Put the coconut milk in a pot and heat over medium heat until just at a simmer.

Using two large spoons, scoop out some meringue mixture and shape it between them into an egg shape.

Gently slide onto the milk and poach for 2 minutes, turning over half-way through.

I worked in batches of two so that I could keep an eye on them, but if you can do more at once then go for it.

Put the cooked meringues on baking paper and leave in a cool place while you make the custard.

DON’T put them in the fridge.

These meringues will hold their shape for a few hours.

Add the vanilla extract to the hot coconut milk.

Combine the yolks and additional 2 tablespoons of Sukrin Icing in a bowl. Slowly, whisking the whole time, trickle the hot coconut milk into the egg yolks.

Wash out the pot and return the milk and egg mixture. Cook over a medium-to-low heat, stirring constantly until the mixture has thickened enough to coat the back of a wooden spoon.

Be careful not to overheat or it will curdle.

Strain into a jug and then pour into six individual cold glasses. Chill until firm.

To serve, gently place a meringue egg on top of each bowl of custard.

Drizzle with approx. 1 tablespoon of Sukrin Caramel Syrup

Best eaten straight away


This recipe was created by the talented Naomi Sherman, creator of

Click HERE for a PDF version of this recipe.