Updated ingredients, like pink peppercorn meringue, bring this vintage dessert to the modern table.
2 teaspoons pink peppercorns, crushed1/2 cup passion fruit pulp Step 1 Make the coconut tapiocaDrain soaked tapioca, and transfer to a medium saucepan. Add coconut water, and cook over low, stirring often, until heated through, about 5 minutes. Add granulated sugar, coconut milk, coconut extract, and salt, and cook, stirring often, until mixture has thickened and tapioca pearls are tender, about 25 minutes. Transfer to a medium bowl, and cool completely, about 2 hours.
With mixer running, gradually add superfine sugar, 1 tablespoon at a time, beating until completely incorporated. Increase speed to high, and beat until stiff, glossy peaks form, 2 to 3 minutes.Using an offset spatula, spread meringue in a 1/4-inch-thick rectangle on a parchment paper–lined baking sheet. Sprinkle with crushed pink peppercorns. Bake in preheated oven until firm and dry to the touch, 2 to 4 hours. Turn oven off, and leave meringue inside oven until completely dry, about 2 hours.