If you are looking for a stunning dessert that brings tropical flair to your table, the Toasted Coconut Mini Pavlovas with Coconut Custard Recipe is an absolute showstopper. These delicate little nests boast a crisp exterior with a marshmallow-soft center, perfectly complemented by a luxuriously creamy coconut custard. The subtle sweetness combined with the nutty crunch of toasted coconut flakes creates an irresistible harmony of flavors and textures that will have everyone asking for seconds. Whether it’s a special occasion or a casual get-together, this recipe is your ticket to impressing guests with a dessert that tastes as delightful as it looks.
Ingredients You’ll Need
This recipe calls for a handful of simple ingredients that come together to create a dessert bursting with flavor and texture. Each component plays its role: from the airy meringue that provides that signature pavlova crispness, to the rich coconut custard that adds a lush, creamy contrast, and of course, the toasted coconut that brings a toasty crunch and a hint of nuttiness.
- 3 egg whites: Make sure they’re at room temperature for maximum volume when whipped into meringue.
- 3/4 cup sugar: This sweetens the meringue and helps achieve that glossy, stiff peak texture.
- 1 tsp vanilla extract: Adds warm, aromatic notes to the meringue base.
- 1/2 tsp cornstarch: Stabilizes the meringue, keeping it crisp on the outside and soft inside.
- 1/2 cup coconut milk: This is the heart of your custard, providing rich coconut flavor and creaminess.
- 1 tbsp sugar: Sweetens the coconut custard without overpowering the delicate balance.
- 1/4 cup shredded coconut, toasted: Adds a delightful crunch and toasty aroma that complements the custard perfectly.
How to Make Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
Step 1: Preheat and Prepare
Start by heating your oven to a low 250°F (120°C), ensuring gentle baking that helps maintain the pavlova’s crisp shell without browning it too much. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier, setting the stage for your mini meringue nests.
Step 2: Whip the Egg Whites
Using a clean, grease-free bowl, beat your 3 egg whites until stiff peaks form. This means the peaks stand upright without drooping when you lift the whisk. Slowly add the 3/4 cup sugar while continuing to beat. This step is crucial—adding sugar gradually ensures a glossy, stable meringue that will bake up beautifully crisp on the outside and soft inside.
Step 3: Fold in Cornstarch and Vanilla
Gently fold in the 1/2 teaspoon cornstarch and 1 teaspoon vanilla extract using a spatula. This should be done carefully to avoid deflating the meringue. Cornstarch helps stabilize the pavlova and keeps the inner texture marshmallowy, while vanilla adds a subtle depth of flavor.
Step 4: Shape Your Mini Pavlovas
Now for the fun part—either spoon or pipe the meringue onto your lined baking sheet in small circular nests. These little hollows are perfect for holding the luscious coconut custard later, so aim for consistency in size to ensure even baking and an elegant presentation.
Step 5: Bake and Cool
Bake your meringue nests for 1 1/2 hours at 250°F. Don’t rush this—slow baking dries out the meringue perfectly. After baking, turn off the oven and leave the pavlovas inside to cool completely; this gradual cooling keeps them from cracking and ensures that irresistible crisp shell and soft interior.
Step 6: Prepare the Coconut Custard
In a small saucepan over medium heat, warm the 1/2 cup coconut milk with 1 tablespoon sugar until it just begins to simmer. Remove from heat and whisk in an egg yolk (extra yolk needed here for custard richness), then return to the stove and cook for about 2 minutes while stirring constantly until it thickens slightly. Allow this velvety custard to cool before assembly.
Step 7: Assemble the Pavlovas
Once everything is cool, carefully spoon the chilled coconut custard into each meringue nest. Then generously sprinkle the tops with the 1/4 cup toasted shredded coconut, adding that beautiful crunch and toasty aroma that make this recipe so addictive.
Step 8: Serve and Enjoy
Keep your toasted coconut mini pavlovas chilled until serving. The contrast of crispy meringue, creamy coconut custard, and toasted coconut flakes comes alive when cold and fresh from the fridge.
How to Serve Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
Garnishes
Add a few fresh berries like raspberries or passionfruit seeds on top for bursts of tartness that balance the sweetness. A light dusting of powdered sugar or a few mint leaves can elevate the presentation beautifully without overpowering the delicate flavors.
Side Dishes
This dessert pairs beautifully with light accompaniments such as a refreshing tropical fruit salad, or a simple dollop of whipped cream infused with lime zest. These sides add fresh acidity and creaminess that enhance the pavlova’s flavor profile.
Creative Ways to Present
Try serving your mini pavlovas in individual glass jars layered with extra coconut custard and fruit for a charming parfait twist. Alternatively, arrange them on a large platter with edible flowers sprinkled around to make a stunning centerpiece dessert platter everyone will be drawn to.
Make Ahead and Storage
Storing Leftovers
Store any leftover pavlova shells and coconut custard separately in airtight containers—this keeps the meringue crisp and the custard fresh. Assemble just before serving to maintain the best texture.
Freezing
You can freeze the coconut custard in an airtight container for up to a month. However, it’s best not to freeze the meringue nests as they can lose their crispness and become chewy once thawed.
Reheating
For the pavlova shells, if they soften over time, crisp them up by warming them in a low oven for a few minutes. The coconut custard should be served chilled and does not require reheating.
FAQs
Can I use canned coconut milk for the custard?
Yes, canned coconut milk works perfectly for this recipe and adds rich flavor and creaminess to the custard. Just be sure to stir it well before measuring as the fat can separate.
What if I don’t have cornstarch?
Cornstarch helps stabilize the meringue, but if you don’t have it, you can try substituting with a small amount of arrowroot powder or omit it, though the texture might be less stable.
How long can I store assembled pavlovas?
Once assembled with custard and toasted coconut, pavlovas are best enjoyed on the same day as the shells can soften over time. If necessary, keep them refrigerated for up to 24 hours.
Can I make this recipe vegan?
Traditional pavlova relies on egg whites, which are hard to substitute for that unique texture. For a vegan twist, you might explore aquafaba meringue and coconut-based custard alternatives, though the results will differ.
Why is my meringue sticky after baking?
Sticky meringue usually indicates it is underbaked or exposed to humidity. Make sure to bake at a low temperature for the full recommended time and allow the pavlovas to cool completely inside the oven with the door closed.
Final Thoughts
The Toasted Coconut Mini Pavlovas with Coconut Custard Recipe is one of those desserts that feels fancy but is surprisingly simple to make. With its crisp yet tender pavlova shells, velvety coconut custard, and the toasty crunch of shredded coconut, it brings a little tropical sunshine into every bite. It’s the kind of treat you’ll want to share with friends and family—and trust me, it will quickly become a new favorite in your dessert repertoire. Give it a try and watch how effortlessly this sweet masterpiece dazzles your dessert table!
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Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 6 mini pavlovas
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Description
Delight in these Toasted Coconut Mini Pavlovas featuring crisp, airy meringue nests filled with a smooth, sweet coconut custard and topped with crunchy toasted coconut flakes. A tropical twist on the classic pavlova that’s perfect for entertaining or a special dessert treat.
Ingredients
Meringue
- 3 egg whites
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cornstarch
Coconut Custard
- 1/2 cup coconut milk
- 1 tbsp sugar
- 1 egg yolk
Topping
- 1/4 cup shredded coconut, toasted
Instructions
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper to prepare for baking the meringues.
- Make the Meringue: In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add the sugar while continuing to beat until the mixture is glossy and stiff, ensuring a stable meringue.
- Add Cornstarch and Vanilla: Gently fold in the cornstarch and vanilla extract with a spatula until fully incorporated, taking care not to deflate the meringue.
- Form the Nests: Spoon or pipe the meringue onto the prepared baking sheet in small circular shapes to create delicate little nests that will hold the custard.
- Bake the Meringues: Bake the meringues at 250°F (120°C) for 1 1/2 hours until crisp. Then turn off the oven and let the meringues cool completely inside to prevent cracking.
- Make the Coconut Custard: In a small saucepan, heat the coconut milk and sugar over medium heat until it begins to simmer. Whisk in the egg yolk and cook for 2 minutes, stirring constantly until thickened. Remove from heat and let cool to room temperature.
- Assemble the Pavlovas: Once cooled, spoon the coconut custard into the baked meringue nests. Top each pavlova generously with toasted shredded coconut for added texture and flavor.
- Serve and Enjoy: Serve the mini pavlovas chilled for a refreshing and elegant dessert experience.
Notes
- Ensure egg whites are at room temperature for better volume when whipping.
- Use a clean, grease-free bowl to whip the egg whites efficiently.
- Cooling the meringue inside the oven prevents cracks and keeps them crisp.
- Toast shredded coconut in a dry skillet over medium heat until golden and fragrant for best flavor.
- Store assembled pavlovas in the refrigerator and consume within 1-2 days for optimal freshness.
