Description
A tropical twist on the classic pavlova featuring toasted coconut meringue, fresh mango, and dairy-free whipped coconut cream.
Ingredients
6 large egg whites (room temperature)
1.5 cups superfine granulated sugar
1 tablespoon cornstarch
1 teaspoon white vinegar
1 teaspoon coconut extract
1/2 cup toasted shredded coconut
2 large ripe mangoes, sliced
28 oz full-fat coconut cream (chilled)
2 tablespoons powdered sugar
Instructions
Step 1: Preheat oven to 300°F and prepare a parchment-lined baking sheet with a 9-inch circle guide.
Step 2: Whip egg whites to soft peaks in a completely clean glass or metal bowl.
Step 3: Gradually add superfine sugar while whipping on high until stiff, glossy peaks form and sugar is dissolved.
Step 4: Fold in vinegar, coconut extract, cornstarch, and 1/4 cup of toasted coconut.
Step 5: Shape the meringue onto the parchment guide, creating a hollow center, and lower oven to 250°F.
Step 6: Bake for 90 minutes, then cool completely inside the oven with the door cracked.
Step 7: Whip the chilled solid coconut cream with powdered sugar until light and fluffy.
Step 8: Top the cooled meringue with coconut cream, fresh mango, and the remaining toasted coconut.
Notes
Always ensure your bowl is free of any grease to allow egg whites to reach full volume.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian/Pacific
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 38g
- Sodium: 45mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
