Description
Delight in these delicate Toasted Coconut Mini Pavlovas topped with creamy coconut custard and crunchy toasted coconut flakes. This elegant dessert combines crisp, airy meringue nests with a smooth, tropical custard, perfect for special occasions or a sophisticated treat.
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 while 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 until fully combined without deflating the meringue.
- Form the Nests: Spoon or pipe the meringue onto the prepared baking sheet in small circles, shaping them into nests with slight indentations for filling.
- Bake the Meringues: Bake the meringue nests at 250°F (120°C) for 1 hour and 30 minutes. After baking, turn off the oven and allow the meringues to cool completely inside the oven to prevent cracking.
- Make the Coconut Custard: Heat the coconut milk and sugar in a small saucepan over medium heat until it begins to simmer. Whisk in the egg yolk and cook for 2 minutes, stirring constantly to create a smooth custard. Remove from heat and cool thoroughly.
- Assemble the Pavlovas: Spoon the cooled coconut custard into each meringue nest, then sprinkle with toasted coconut flakes for added texture and flavor.
- Serve and Enjoy: Chill the assembled pavlovas briefly and serve cold for a refreshing and elegant dessert experience.
Notes
- Ensure the mixing bowl and beaters are clean and free of grease to achieve stiff egg whites.
- Do not rush cooling the meringues; gradual cooling inside the oven prevents cracks.
- Toast the shredded coconut in a dry skillet over medium heat until golden brown, stirring frequently to avoid burning.
- You can pipe the meringue nests with a piping bag fitted with a round tip for uniform shapes.
- For a dairy-free version, use coconut milk as described and avoid any dairy toppings.
- Store assembled pavlovas in the refrigerator and consume within 24 hours for best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
