If you have a soft spot for delicate desserts that marry crisp textures and luscious, creamy flavors, you are going to adore this Toasted Coconut Mini Pavlovas with Coconut Custard Recipe. These bite-sized treasures combine light, airy meringue nests with a smooth coconut custard filling, all crowned with crunchy toasted coconut for an irresistible tropical twist. It’s a refreshing, elegant treat that’s surprisingly simple yet impressively elegant, perfect for sharing with friends or savoring on a special occasion.
Ingredients You’ll Need
Gathering the right ingredients is the first joy in creating these mini pavlovas. Each element plays a vital role: the egg whites transform into clouds of meringue, coconut milk lends creamy richness, and toasted coconut adds that signature nutty crunch and golden color.
- 3 egg whites: Make sure they’re at room temperature for maximum volume and fluffiness in your meringue.
- 3/4 cup sugar: This sweetens and stabilizes the meringue for that perfect crisp shell.
- 1 tsp vanilla extract: Adds a warm, fragrant undertone enhancing all the other flavors beautifully.
- 1/2 tsp cornstarch: Helps keep the meringue crisp on the outside and tender inside.
- 1/2 cup coconut milk: The star ingredient for the custard filling, bringing creamy tropical richness.
- 1 tbsp sugar: Sweetens the coconut custard, balancing its natural earthiness.
- 1/4 cup shredded coconut, toasted: Provides a delightful crunch and toasty aroma on top of the pavlovas.
How to Make Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
Step 1: Preheat the Oven
Begin by preheating your oven to 250°F (120°C). This low temperature is perfect for drying out the meringues without browning them. Line a baking sheet with parchment paper to make sure your pavlovas don’t stick and bake with even heat.
Step 2: Make the Meringue
In a clean, dry mixing bowl, beat the egg whites until stiff peaks form. This means when you lift the whisk, the peaks hold their shape firmly—a key sign your pavlovas will have that beautiful, sturdy structure. Slowly add the sugar while continuing to beat until the mixture is glossy and stiff, ensuring a smooth and shiny finish.
Step 3: Add Cornstarch and Vanilla
Gently fold in the cornstarch and vanilla extract using a spatula. This step is crucial to keep the meringue light but stable, and that dash of vanilla gives a wonderful aromatic depth that will shine through once baked.
Step 4: Form the Nests
Carefully spoon or pipe the meringue onto your prepared baking sheet in small circular mounds, then create a slight indentation in the center for your coconut custard filling. These little nests will hold the creamy custard perfectly once baked and cooled.
Step 5: Bake the Meringues
Place the tray in your oven and bake for 1 hour and 30 minutes, allowing the meringues to dry out slowly and develop a crisp exterior while remaining soft inside. After baking, turn off the oven but keep the meringues inside to cool completely—this gradual cooling helps prevent cracks, making your pavlovas picture-perfect.
Step 6: Make the Coconut Custard
While the meringues cool, heat the coconut milk and sugar in a small saucepan over medium heat until it just starts to simmer. Whisk in an egg yolk and cook the mixture for about 2 minutes, stirring constantly until it thickens into a silky custard. Once done, remove from heat and let it cool to room temperature.
Step 7: Assemble the Pavlovas
Spoon the cooled coconut custard generously into each meringue nest, filling the center without overfilling. Top each one with a sprinkle of toasted shredded coconut. The toasty flakes add texture and bring a warm, inviting aroma that makes these desserts irresistible.
Step 8: Serve and Enjoy
These mini pavlovas are best served chilled to enjoy the contrast between the crisp meringue and the creamy custard. They’re a delightful tropical treat perfect for impressing guests or treating yourself to a little slice of paradise at home.
How to Serve Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
Garnishes
Enhance these pavlovas with fresh tropical fruits like mango slices, passionfruit pulp, or a few vibrant berries for extra color and flavor dimension. A light dusting of powdered sugar adds a delicate snow-kissed look that’s simply charming.
Side Dishes
Since these pavlovas are quite rich and sweet, pair them with light accompaniments like a crisp green salad dressed with citrus vinaigrette or a refreshing mint-infused iced tea to balance the indulgence.
Creative Ways to Present
For a stunning presentation, arrange the mini pavlovas on a wooden serving board with edible flowers scattered around or serve each in clear dessert cups layered with extra coconut custard and fruit. These ideas make the dessert feel even more special and inviting.
Make Ahead and Storage
Storing Leftovers
You can store leftover mini pavlovas in an airtight container in the refrigerator for up to 2 days. To keep the meringue crisp, store the custard separately and assemble just before serving.
Freezing
The meringue nests can be frozen in an airtight container for up to one month, but the custard does not freeze well. Thaw the meringues at room temperature and add freshly made custard on serving day for the best results.
Reheating
Meringues are best enjoyed at room temperature or chilled. If you prefer a slightly warm treat, you can place the meringue nests in a low oven (about 200°F/90°C) for 5 minutes, but avoid heating the custard to maintain its silky texture.
FAQs
Can I make Toasted Coconut Mini Pavlovas with Coconut Custard Recipe vegan?
This recipe relies on egg whites for the meringue and egg yolk for the custard, so traditional vegan substitutions can be tricky. However, you can experiment with aquafaba meringue and coconut milk-based custards that thicken with cornstarch or agar-agar for a vegan-friendly version.
Why is the cornstarch added to the meringue?
Cornstarch helps to stabilize the meringue, giving it a tender interior while keeping the outside crisp. It also absorbs moisture, which helps prevent the pavlovas from becoming sticky.
Can I prepare these pavlovas in advance for a party?
Absolutely! Bake the meringue nests a day ahead and store in an airtight container. Prepare the coconut custard on the day of the event, then assemble right before serving to keep everything fresh and crisp.
What can I use instead of coconut milk in the custard?
If you prefer a different flavor or do not have coconut milk on hand, you could substitute with full-fat dairy milk or almond milk, though this will alter the tropical coconut flavor that makes these pavlovas so special.
How do I toast shredded coconut perfectly?
Spread shredded coconut on a baking sheet in a thin layer and toast in a 350°F (175°C) oven for about 5 to 7 minutes, stirring occasionally, until golden brown and fragrant. Watch carefully, as it can burn quickly.
Final Thoughts
These Toasted Coconut Mini Pavlovas with Coconut Custard Recipe hold a special place in my heart for their light, tropical charm and effortless elegance. Once you try making and tasting them, I’m sure they’ll become a favorite go-to dessert for celebrations or a treat when you need to feel a little extra joy. Dive in and enjoy every delightful bite!
Print
Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Description
These Toasted Coconut Mini Pavlovas feature crisp meringue nests filled with a smooth coconut custard and topped with toasted coconut flakes for a delightful tropical twist. Perfectly light and airy, this dessert offers a luscious blend of textures and flavors that will impress at any gathering.
Ingredients
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) and line a baking sheet with parchment paper to prepare for baking the meringue nests.
- Make the Meringue: In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, 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 to the meringue to add structure and flavor without deflating it.
- Form the Nests: Using a spoon or piping bag, shape the meringue into small circular nests on the lined baking sheet, creating a cavity in the center for the custard.
- Bake the Meringues: Bake the nests in the preheated oven for 1 hour and 30 minutes. After baking, turn off the oven and leave the meringues inside to cool completely, which helps them dry out fully.
- Make the Coconut Custard: In a small saucepan over medium heat, warm the coconut milk and sugar until it starts to simmer. Whisk the egg yolk into the mixture and cook for about 2 minutes, stirring constantly to thicken. Remove from heat and let cool.
- Assemble the Pavlovas: Once both components are cooled, spoon the coconut custard into the baked meringue nests and sprinkle toasted shredded coconut on top to add flavor and crunch.
- Serve and Enjoy: Chill the assembled pavlovas before serving to enjoy a refreshing, crisp, and creamy dessert.
Notes
- Ensure your mixing bowl and beaters are free of any grease for the meringue to whip properly.
- Do not open the oven door during baking to prevent meringue collapse.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring halfway, until golden.
- Use room temperature eggs for best volume in meringue.
- The pavlovas can be assembled a few hours ahead if kept chilled, but add the toasted coconut just before serving to maintain crunchiness.
