Instructions

MAKE THE IMPROVED COCONUT MERINGUE:
1. Preventing cracks: Preheat oven to 200°F. Line baking sheets with parchment.
2. Prue's amazed technique: Beat egg whites until soft peaks form.
3. Gradual sugar: Add superfine sugar 1 tablespoon at a time, beating well between additions.
4. Glossy peaks: Continue until meringue is thick, glossy, and holds stiff peaks.
5. Flavor enhancement: Beat in vanilla and coconut extracts.
6. Crack prevention: Gently fold in vinegar and cornstarch.
7. Illyin's innovation: Fold in desiccated coconut for "really nice kind of crunch."

SHAPE THE NESTS:
8. Neater technique: Using large spoon or piping bag, create 4-inch circles on parchment.
9. Nest formation: Build up sides by spooning or piping meringue around edges.
10. Even shaping: Ensure walls are uniform thickness to prevent uneven cracking.
11. Professional appearance: Smooth surfaces with offset spatula for neater look.

PROPER MERINGUE BAKING:
12. Slow cooking: Bake 2.5-3 hours until crisp and dry throughout.
13. Preventing cracks: Don't open oven door during first 2 hours.
14. Gradual cooling: Turn off oven, prop door slightly open, cool completely inside.
15. Storage: Once cool, store in airtight container until assembly.

PREPARE THE SHARP PINEAPPLE CURD:
16. Paul's "delicious sharp": In saucepan, combine pineapple juice, diced pineapple, and sugar.
17. Reduction: Simmer 10 minutes to concentrate flavor and reduce liquid.
18. Smooth base: In bowl, whisk egg yolks and cornstarch until smooth.
19. Tempering: Slowly add hot pineapple mixture to eggs, whisking constantly.
20. Final cooking: Return to saucepan, cook over medium heat until thick.
21. Sharp finish: Stir in butter, lime juice, and salt. Cool completely.

CREATE THE LIME GEL:
22. Gel preparation: Sprinkle gelatin over cold water, let bloom 5 minutes.
23. Heat mixture: Warm lime juice and sugar until sugar dissolves.
24. Gelatin incorporation: Stir in bloomed gelatin until completely dissolved.
25. Setting: Add food coloring if desired, refrigerate until set but still soft.

MAKE RUM CARAMELIZED PINEAPPLE:
26. Caramelization: In skillet, melt butter and brown sugar over medium heat.
27. Fruit cooking: Add diced pineapple, cook 8-10 minutes until caramelized.
28. Rum enhancement: Add rum extract and lime juice, cook 2 minutes more.
29. Cooling: Cool completely before assembly.

PREPARE THE RUM CREAM:
30. Light texture: Whip cream with powdered sugar to soft peaks.
31. Flavor addition: Beat in rum extract and vanilla until combined.
32. Consistency: Should hold shape but remain light and airy.

ASSEMBLY:
33. Careful handling: Place meringue nests on serving plates.
34. Layer building: Fill each nest with pineapple curd as base.
35. Texture contrast: Add dollop of rum cream over curd.
36. Fresh element: Top with caramelized pineapple pieces.
37. Final touch: Add small quenelle of lime gel for color and tartness.