Lemon Coconut Mini Pavlovas
Light and airy pavlovas filled with coconut whipped cream, lemon curd, berries and toasted coconut!
Servings 8 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!