Toasted Coconut Mini Pavlovas with Coconut Custard

These Toasted Coconut Mini Pavlovas with Coconut Custard are a tropical-inspired dessert that will transport your taste buds to an island paradise. With their crisp, airy meringue shells, creamy coconut custard filling, and a sprinkle of toasted coconut, these mini pavlovas offer the perfect balance of textures and flavors. Whether you’re hosting a special occasion or simply craving something indulgent, these delightful treats are sure to impress.

Why You’ll Love This Recipe

Mini pavlovas are a show-stopping dessert with their light, crisp meringue shells. When paired with rich, velvety coconut custard and topped with toasted coconut flakes, they transform into a tropical indulgence that’s both light and satisfying. The combination of the delicate meringue, smooth custard, and crunchy coconut provides a delightful contrast of textures in each bite. Plus, they’re surprisingly easy to make, requiring just a few ingredients to create a dessert that looks and tastes like it came from a high-end bakery.

Ingredients

• 3 egg whites
• 3/4 cup sugar
• 1 tsp vanilla extract
• 1/2 tsp cornstarch
• 1/2 cup coconut milk
• 1 tbsp sugar
• 1/4 cup shredded coconut, toasted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
2. In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add sugar, continuing to beat until glossy and stiff.
3. Fold in the cornstarch and vanilla extract until fully incorporated.
4. Spoon or pipe the meringue onto the prepared baking sheet in small circles, creating little nests.
5. Bake for 1 1/2 hours, then turn off the oven and let the meringues cool completely inside the oven.
6. In a small saucepan, heat the coconut milk and sugar over medium heat until it starts to simmer.
7. Whisk in the egg yolk and cook for 2 minutes, stirring constantly. Remove from heat and allow to cool.
8. Spoon the cooled coconut custard into the meringue nests, then top with toasted coconut flakes for a delightful crunch.
9. Serve and enjoy your tropical mini pavlovas!

Servings and Timing

• Prep Time: 15 minutes
• Cooking Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Servings: 6 servings

Variations

1. Fruit topping: Add a burst of freshness by topping your pavlovas with tropical fruits like mango, pineapple, or kiwi.
2. Lime zest: For a tangy twist, sprinkle a little lime zest over the coconut custard before serving.
3. Chocolate drizzle: For an indulgent touch, drizzle the pavlovas with melted dark chocolate.
4. Dairy-free option: Use a dairy-free coconut milk alternative and a plant-based egg replacer to make the recipe fully vegan.
5. Flavored meringue: Infuse the meringue with a hint of almond extract or lemon zest for added depth of flavor.

Storage/Reheating

• Storage: Store the assembled pavlovas in an airtight container in the refrigerator for up to 2 days. The meringue may soften slightly but will still be delicious.
• Freezing: It’s best to freeze the meringue shells separately from the coconut custard. The meringues can be stored in a freezer-safe container for up to a month. When ready to serve, thaw the meringues at room temperature, then fill with freshly made coconut custard and toasted coconut.
• Reheating: The pavlovas are best served fresh. If you need to store them, try to assemble them just before serving for the best texture.

FAQs

1. Can I make pavlovas without cornstarch?

Cornstarch helps stabilize the meringue and gives it a marshmallow-like center. If you don’t have cornstarch, you can omit it, but the texture might differ slightly.

2. Can I use store-bought coconut custard instead of making it from scratch?

Yes, you can substitute store-bought coconut custard for a quicker option, though homemade custard offers a richer flavor.

3. How can I prevent my meringues from cracking?

Make sure to bake the meringues at a low temperature, and let them cool in the oven to avoid rapid temperature changes, which can cause cracking.

4. Can I make the meringue ahead of time?

Yes, you can prepare the meringue and bake it a day ahead. Store the meringues in an airtight container to keep them crisp until you’re ready to assemble the pavlovas.

5. What is the best way to toast coconut?

Place shredded coconut on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally, until golden and fragrant.

6. Can I use other types of milk in the coconut custard?

You can use whole milk, almond milk, or oat milk if you prefer a different flavor, but coconut milk gives the custard its signature tropical richness.

7. Can I make pavlovas without eggs?

To make eggless pavlovas, you can experiment with aquafaba (the liquid from canned chickpeas) as a substitute for egg whites.

8. Can I freeze the assembled pavlovas?

While it’s best to freeze the meringue and custard separately, you can freeze the assembled pavlovas, but the meringue may lose some of its crispness once thawed.

9. Can I make these pavlovas smaller?

Yes, you can make mini pavlovas by shaping smaller nests on the baking sheet. Just make sure to reduce the baking time slightly.

10. How do I store leftover coconut custard?

Store any leftover coconut custard in an airtight container in the refrigerator for up to 3 days. It can be served with other desserts or eaten as a snack.

Conclusion

Toasted Coconut Mini Pavlovas with Coconut Custard are a tropical delight that combines light meringue, rich coconut custard, and crunchy toasted coconut flakes. They make an elegant, yet easy-to-make dessert that’s perfect for any occasion, from summer gatherings to festive celebrations. With their unique combination of flavors and textures, these pavlovas are sure to become a favorite in your dessert repertoire.

Print