Description
Mini Pavlovas with Coconut Whipped Cream are a delightful and airy dessert featuring crisp meringue bases topped with luscious, dairy-free coconut whipped cream and fresh seasonal fruits like berries, mint, and passionfruit. This recipe combines the lightness of meringue with the tropical richness of coconut cream, making it a perfect gluten-free and vegetarian treat for any occasion.
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 (such as strawberries, blueberries, raspberries)
- Fresh mint leaves
- Passionfruit (essential for authentic flavor)
Instructions
- Preheat the Oven: Preheat your oven to 250 degrees Fahrenheit (120 degrees Celsius) and line a baking sheet with parchment paper to prevent sticking.
- Beat Egg Whites: Place the egg whites into a stand mixer bowl and beat on high speed for about 1 minute until they become frothy and begin to form soft peaks.
- Add Sugar Gradually: Slowly add sugar one tablespoon at a time while continuing to beat at high speed. Beat for an additional 8-10 minutes until the meringue is glossy and stiff peaks form, indicating the sugar is fully dissolved and incorporated.
- Fold in Stabilizers: Using a spatula, gently fold in the lemon juice, vanilla extract, and cornstarch to stabilize the meringue without deflating it.
- Pipe the Meringues: Transfer the meringue mixture into a piping bag and pipe small rounds onto the prepared baking sheet, shaping them into mini pavlovas with a slight indentation in the center to hold the cream and fruit.
- Bake the Pavlovas: Bake in the preheated oven for 30-40 minutes or until the meringues are dry to the touch. After baking, turn off the oven and leave the pavlovas inside for an additional 30 minutes to cool and fully dry out.
- Prepare Coconut Whipped Cream: Carefully open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl, leaving the liquid behind. Add the vanilla extract and cane sugar, then whip on high speed until smooth and soft peaks form.
- Assemble the Mini Pavlovas: Spoon or pipe a dollop of the coconut whipped cream into the center of each cooled pavlova. Top with fresh berries, mint leaves, and passionfruit pulp for a bright, flavorful finish.
Notes
- This dessert is naturally gluten-free and vegetarian-friendly, making it suitable for a variety of dietary preferences.
- Be gentle when folding ingredients into the meringue to maintain its volume and airy texture.
- Chilling the coconut milk overnight is crucial to separate the cream for whipping.
- Passionfruit adds a tart and aromatic note that perfectly complements the sweet meringue and creamy topping.
- Store assembled pavlovas in the refrigerator and consume within 24 hours to keep meringue crisp.
Nutrition
- Serving Size: 1 mini 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
