This recipe is part of a collection of Christmas recipes by Chin Chin chef, Benjamin Cooper. See the rest here.

I love Asian desserts that have thousands of things going on with them – ones that are super textural and colourful. This dessert is my take on that. Think Asian pavlova. You can’t get more Asian/Aussie Christmas than that.


Apple jelly
500ml Pink lady apple juice (preferably cold pressed)
500ml Granny smith apple juice (preferably cold pressed)
6 gelatine leaves (gold strength)

Pandan meringue
6 egg whites
10g egg white powder
40g pandan paste
600g caster sugar

Coconut sago
75g tapioca
1½ cups coconut cream
1 pandan leaf
50ml coconut water
¼ tsp vanilla essence
40g palm sugar, soft
½ corn cob, kernels removed
1 tsp salt

Coconut sorbet (makes 2L, need 200g)
500ml water
500g caster sugar
Glucose syrup
1L coconut cream
Large pinch of salt
½ teaspoon vanilla essence

180g palm sugar, shaved
180g caster sugar
125g glucose
1 tbsp sea salt
2 tbsp bicarbonate soda
½ cup water

Asian caramel (makes 1L)
250g palm sugar
150g palm sugar, dark
50g sugar
150ml water
100g fresh turmeric, peeled (or 50g dried turmeric)
2 large pandan leaves

To assemble
200g Coyo yogurt
2 medium bananas, roasted
Toasted coconut


Apple jelly

Combine the juice in a saucepan and bring to the boil. Soak the gelatine in lukewarm water to soften, then squeeze out any excess water and add to the juice. Simmer and whisk well to dissolve. Transfer into a container and put in the fridge to set.

Pandan meringue

Preheat oven to 90°C.

Whisk the egg whites and egg-white powder until soft peaks form. Add the pandan paste and slowly incorporate the caster sugar. Continue to whip until the mix is stiff and glossy green.

Line a baking tray with grease-proof paper. Transfer the meringue mix onto the lined tray, spread evenly, and put into the oven. Cook for 5 hours and avoid opening the oven to stop the meringue from drying out. Remove from oven and allow to cool.

Coconut sago

Bring a large pot of water to the boil, add the tapioca and cook for about 15–20 minutes until tender (the tapioca will go completely clear). Transfer to a sieve and cool under running water.

Combine the remaining ingredients in a small pot and bring to the boil. Then remove from the heat to let flavours infuse. Remove pandan leaf.

Transfer the cooked tapioca to a mixing bowl, using a whisk slowly incorporate the coconut liquid and mix through.

Coconut sorbet

Dissolve water and sugar with glucose over heat until it simmers, then turn off heat.

Mix all ingredients in a large bowl and whisk until fully combined. Cover bowl and place into the fridge to chill for several hours or overnight.

Once mixture is chilled, pour into a frozen ice-cream maker bowl. Churn for approximately 20 minutes or until desired consistency is reached.


Line a baking tray with a silicone sheet (if you don’t have one use baking paper instead). Place the sugars, glucose, salt and water in a saucepan over medium heat. Gently melt ingredients, occasionally stirring (not too much, it will make the sugar grainy). Bring to the boil and allow it to colour to a medium caramel.

Take the mixture off the heat, add the bicarb soda and stir with a metal spoon. The mixture will froth at this point. Pour the mixture onto the tray and leave it at room temperature to set for about 25 minutes.

Asian caramel

Combine all ingredients in a saucepan and bring to the boil. Simmer until smooth and consistent. Place in the fridge to cool. (Can be stored for three months).

To Assemble

Spread apple jelly over the meringue, then layer with the coconut sago and then the yoghurt.

Top with 3 large scoops of sorbet on top, then garnish with toasted coconut and fruit of your choice (I used roasted banana, passionfruit and mango). Finally, add honeycomb and drizzle with Asian caramel. Serve.

To complete the Chin Chin Christmas banquet, find the rest of the recipes in Chin Chin: The Book, which can be purchased online here or for $49.95 in any of The Lucas Group venues, including Chin Chin, Hawker Hall, Kong BBQ and Baby Pizzeria.