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
Instructions
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Make the Meringue: In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add sugar, continuing to beat until glossy and stiff.
- Add Cornstarch and Vanilla: Fold in the cornstarch and vanilla extract until fully incorporated.
- Form the Nests: Spoon or pipe the meringue onto the prepared baking sheet in small circles to create little nests.
- Bake the Meringues: Bake for 1 1/2 hours, then turn off the oven and let the meringues cool completely inside the oven.
- Make the Coconut Custard: In a small saucepan, heat the coconut milk and sugar over medium heat until it starts to simmer. Whisk in the egg yolk and cook for 2 minutes, stirring constantly. Remove from heat and allow to cool.
- Assemble the Pavlovas: Spoon the cooled coconut custard into the meringue nests and top with toasted coconut flakes for a delightful crunch.
- Serve and Enjoy: Serve the pavlovas chilled.
Notes
- Fruit Topping: Top with tropical fruits like mango, pineapple, or kiwi for added freshness.
- Lime Zest: Add lime zest over the coconut custard for a tangy twist.
- Chocolate Drizzle: Drizzle with melted dark chocolate for a more indulgent touch.
- Dairy-Free Option: Use a dairy-free coconut milk alternative and a plant-based egg replacer to make the recipe vegan.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert, Tropical Treat
- Method: Baking
- Cuisine: Tropical, French
- Diet: Vegetarian
