Description
These Mini Pavlovas with Coconut Whipped Cream are a light and fresh dessert featuring crispy meringue bases topped with smooth, dairy-free coconut whipped cream and vibrant fresh fruits like berries, mint, and passionfruit. Perfect for a delightful gluten-free treat that balances creamy textures with fruity brightness.
Ingredients
Scale
Meringue
- 4 large egg whites, at room temperature
- 3/4 cup sugar
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 1 tsp cornstarch
Coconut Whipped Cream
- 1 can coconut milk, chilled in the fridge overnight
- 1 tsp vanilla extract
- 2 tbsp cane sugar
Toppings
- Berries (mixed)
- Fresh mint leaves
- Passionfruit (seeded and scooped)
Instructions
- Preheat the oven: Set your oven to 250°F (120°C) and line a baking pan with parchment paper to prepare for baking the meringues.
- Beat the egg whites: Place the egg whites in a stand mixer and beat on high speed for about 1 minute until they become frothy.
- Add sugar gradually: Slowly add the sugar one tablespoon at a time while continuing to beat on high for 8-10 minutes until stiff peaks form and the sugar is fully dissolved.
- Fold in additional ingredients: Carefully fold in the lemon juice, vanilla extract, and cornstarch with a spatula to avoid deflating the meringue mixture.
- Pipe the meringues: Using a piping bag, pipe small meringue nests onto the prepared baking sheet, spacing them evenly.
- Bake the meringues: Bake at 250°F for 30-40 minutes until the meringues are dry to the touch. Then turn off the oven and leave the meringues inside for an additional 30 minutes to cool down gradually and set completely.
- Prepare coconut whipped cream: Scoop the solidified cream from the top of the chilled coconut milk can, avoiding the liquid beneath. Place the cream in a mixing bowl.
- Whip cream: Add vanilla extract and cane sugar to the coconut cream and whip on high until smooth and soft peaks form.
- Assemble pavlovas: Place a dollop of coconut whipped cream on each meringue base, then top with fresh berries, passionfruit seeds, and mint leaves for garnish.
Notes
- This dessert is naturally gluten-free and dairy-free, making it suitable for many dietary preferences.
- Ensure the coconut milk is well chilled overnight for best whipping results.
- Be gentle when folding ingredients into the meringue to retain its volume and light texture.
- Passionfruit adds a tropical tartness that beautifully complements the sweet meringue and creamy coconut topping.
- Store any leftovers in an airtight container; meringues are best eaten within a day to maintain crispness.
Nutrition
- Serving Size: 1 pavlova
- Calories: 160
- Sugar: 22g
- Sodium: 10mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
