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
Scale
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.
