A Lighter Summer
Pavlovas have surprisingly become one of my favorite desserts for the summer. Naturally, we tend to crave lighter and fresher foods in hot weather. I never thought of pavlovas as a go-to summer dessert recipe because, I’m not gonna lie, they seem kind of intimidating to make. However, I decided to take on the challenge only to find that pavlovas are actually so simple to make — all you need is a bit of time. The pavlova itself is so light and airy. It almost feel like you’re eating a cloud. The outside has a slight crisp, but then the inside has a fluffy marshmallow consistency. Pavlovas are often topped with fruit, which really makes it so fresh and tasty for the summer. With that, I’m bringing you these delicious Lemon Coconut Mini Pavlovas!
Thinking Ahead
The thing with pavlovas is they look so fancy that you think they’re really hard to make. In reality, you only need a few ingredients to whip them up. One of the main things to note is that they do take a bit of time in the oven and to dry because we bake them low and slow. So with these Lemon Coconut Mini Pavlovas, I think anyone is capable of making them. Just be sure to make a mental note of steps that need preparation in advance and the time to bake the pavlovas.
Low And Slow
To get started, place the can of coconut milk in the fridge 1-2 days before making the pavlovas to allow to cream to solidify.
Preheat the oven to 225℉ and line 2 baking sheets with parchment paper. Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until the eggs turn foamy.
Slowly sprinkle in the granulated sugar, a little bit at a time, while mixing on high speed until all the sugar has been incorporated. Continue to mix until you get stiff peaks. Gently fold the cornstarch into the egg whites.
Use a spoon to create 8 pavlova mounds on the prepared baking sheets. Space them about 1½-2 inches apart. Use the back of the spoon to create a divot in the center of them so that they resemble the shape of a nest.
Bake them for 1 hour then turn off the oven. Keep the pavlovas in the oven and prop the oven door open slightly ajar with a wooden spoon. Allow them to continue drying in the oven for 1-2 hours until you’re easily able to remove the pavlovas from the baking sheet.
The Easiest Coconut Cream
In the meantime, heat a pan over medium heat. Add in the coconut flakes and toast for about 3-5 minutes, mixing frequently, until they turn a light golden brown color. Transfer the coconut flakes into a bowl to cool.
Remove the can of coconut milk from the fridge and open it. Scrape all of the solidified cream into the bowl of a stand mixer. Discard any leftover liquid in the can. Add the honey and vanilla extract into the mixer. Whip on high speed until fluffy and you get soft peaks. And just like that, you have a simple coconut whipped cream! Transfer the coconut whipped cream into a piping bag fitted with a large star tip.
Pipe the coconut whipped cream into the center of the pavlovas followed by a spoonful of lemon curd. Top with blueberries, raspberries, and the toasted coconut flakes. Enjoy!
A Bite of Summer
These Lemon Coconut Mini Pavlovas have such a good balance of flavors. The pavlovas are definitely on the sweeter side, but it go so well with the coconut whipped cream. The coconut cream is not too sweet at all, which creates the perfect balance. Then we have the lemon curd and fresh berries that bring freshness and tartness to cut through the sweetness as well. This is such a fun and bright dessert to make for the summer. It’s not too heavy, so you can satisfy your sweet tooth without feeling sluggish afterwards. Let me know if you try these out, and I hope you have an amazing start to the summer!
Lemon Coconut Mini Pavlovas
Ingredients
- 1 can Full Fat Coconut Milk
- 4 Large Egg Whites
- ½ tsp Cream of Tartar
- 1 cup Granulated Sugar
- 2 tsp Cornstarch
- ⅓ cup Shredded Coconut Flakes
- 1½ tbsp Honey
- 1 tsp Vanilla Extract
- ⅔ cup Lemon Curd
- Raspberries (for topping)
- Blueberries (for topping)
Instructions
- 1-2 days before making the pavlovas, place the can of coconut milk in the fridge to allow to cream to solidify.
- Preheat the oven to 225℉ and line 2 baking sheets with parchment paper. Add the egg whites and cream of tartar to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until the eggs turn foamy.
- Slowly sprinkle in the granulated sugar, a little bit at a time, while mixing on high speed until all the sugar has been incorporated. Continue to mix until you get stiff peaks. Gently fold the cornstarch into the egg whites.
- Use a spoon to create 8 pavlova mounds on the prepared baking sheets. Space them about 1½-2 inches apart. Use the back of the spoon to create a divot in the center of them so that they resemble the shape of a nest.
- Bake them for 1 hour then turn off the oven. Keep the pavlovas in the oven and prop the oven door open slightly ajar with a wooden spoon. Allow them to continue drying in the oven for 1-2 hours until you're easily able to remove the pavlovas from the baking sheet.
- In the meantime, heat a pan over medium heat. Add in the coconut flakes and toast for about 3-5 minutes, mixing frequently, until they turn a light golden brown color. Transfer the coconut flakes into a bowl to cool.
- Remove the can of coconut milk from the fridge and open it. Scrape all of the solidified cream into the bowl of a stand mixer. Discard any leftover liquid in the can. Add the honey and vanilla extract into the mixer. Whip on high speed until fluffy and you get soft peaks. Transfer the coconut whipped cream into a piping bag fitted with a large star tip.
- Pipe the coconut whipped cream into the center of the pavlovas followed by a spoonful of lemon curd. Top with blueberries, raspberries, and the toasted coconut flakes. Enjoy!
