Description
Delight in these Toasted Coconut Mini Pavlovas featuring crisp meringue nests filled with creamy coconut custard and topped with toasted shredded coconut. This elegant dessert combines the light texture of pavlova with tropical coconut flavors, perfect for impressing guests or enjoying a sweet treat.
Ingredients
Scale
Meringue
- 3 egg whites
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cornstarch
Coconut Custard and Topping
- 1/2 cup coconut milk
- 1 tbsp sugar
- 1 egg yolk
- 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 meringues.
- Make the Meringue: In a clean mixing bowl, beat the egg whites until stiff peaks form. Gradually add sugar while continuing to beat until the mixture is glossy and holds stiff peaks.
- Add Cornstarch and Vanilla: Gently fold in the cornstarch and vanilla extract into the meringue mixture until fully combined, ensuring not to deflate the mixture.
- Form the Nests: Spoon or pipe the meringue in small circular nests onto the prepared baking sheet, creating little wells to hold the custard later.
- Bake the Meringues: Bake the meringues for 1 1/2 hours, then turn off the oven and allow them to cool completely inside the oven for a crisp texture.
- Make the Coconut Custard: In a small saucepan over medium heat, warm the coconut milk with sugar until it begins to simmer. Whisk in the egg yolk and cook for 2 minutes, stirring constantly to prevent curdling. Remove from heat and let cool.
- Assemble the Pavlovas: Once the meringue nests and coconut custard are cooled, spoon the custard into each nest and sprinkle with toasted shredded coconut for texture and flavor.
- Serve and Enjoy: Serve the mini pavlovas chilled to enjoy their crisp exterior and creamy coconut filling.
Notes
- Ensure the egg whites are free of any yolk for best meringue results.
- To toast shredded coconut, dry-toast in a skillet over medium heat, stirring frequently until golden brown.
- Store assembled pavlovas in the refrigerator and consume within 24 hours for optimal texture.
- Use full-fat coconut milk for a richer custard.
- Be gentle when folding in cornstarch and vanilla to maintain meringue volume.
