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
Scale
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.
