Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
If you have a sweet tooth and love delicate desserts that impress without a fuss, this Toasted Coconut Mini Pavlovas with Coconut Custard Recipe will quickly become one of your favorites. Imagine those light, crisp meringue nests filled with silky, tropical coconut custard and finished with a sprinkle of toasted coconut for a bit of crunch. It’s a delightful treat that’s as beautiful to serve as it is delicious to eat, perfect for celebrations or cozy gatherings with friends. The combination of textures and flavors in this recipe will make you want to come back for seconds every time!
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient shines in harmony. From airy egg whites giving the pavlovas their signature crispness to creamy coconut milk turning into luscious custard, each component plays a vital role in creating this tropical wonder.
- 3 egg whites: The foundation for those crisp, airy pavlova nests that melt in your mouth.
- 3/4 cup sugar: Sweetens the meringue perfectly and helps it achieve that glossy finish.
- 1 tsp vanilla extract: Adds warmth and enhances the natural sweetness of the dessert.
- 1/2 tsp cornstarch: Stabilizes the meringue, ensuring it stays crisp on the outside and soft inside.
- 1/2 cup coconut milk: The star ingredient that gives the custard its rich, tropical flavor.
- 1 tbsp sugar: Sweetens the coconut custard gently without overpowering the natural coconut taste.
- 1/4 cup shredded coconut, toasted: Provides a crunchy, nutty texture to contrast the creamy custard.
How to Make Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 250°F (120°C) and lining a baking sheet with parchment paper. This low and slow baking is essential to dry out the meringue perfectly without browning it, giving you pavlovas that are crisp on the outside and marshmallow-soft inside.
Step 2: Whip the Meringue
In a clean, grease-free bowl, beat the egg whites until stiff peaks form. This means when you lift the whisk, the peaks stand up firmly without flopping over. Gradually add the sugar a spoonful at a time while continuing to beat until the meringue is glossy and totally stiff—this is what gives the pavlovas their incredible structure and shine.
Step 3: Fold in Cornstarch and Vanilla
Gently fold in the cornstarch and vanilla extract with a spatula, making sure you don’t deflate the mixture. Cornstarch helps set the meringue’s structure, while vanilla brings a subtle aromatic undertone that rounds out the flavors beautifully.
Step 4: Shape the Meringue Nests
Using a spoon or piping bag, create small circular nests on the prepared baking sheet. These will hold the custard later and create that picture-perfect mini pavlova look. Be sure to leave a little well in the center of each nest for the delicious filling.
Step 5: Bake the Meringues
Bake your pavlovas for about 1 1/2 hours. When time’s up, switch off the oven and leave the pavlovas inside to cool down completely. This slow cooling prevents cracks and keeps that delicate crisp exterior intact while the inside remains soft and marshmallow-like.
Step 6: Prepare the Coconut Custard
In a small saucepan, gently heat the coconut milk and sugar over medium heat just until it begins to simmer. Slowly whisk in the egg yolk, stirring constantly to avoid scrambling. Cook for about 2 minutes until it thickens slightly into a luscious custard. Remove from heat and allow it to cool—this silky custard is what makes the pavlovas truly irresistible.
Step 7: Assemble Your Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
Once the pavlovas and custard have cooled, spoon the custard into each meringue nest, filling the wells generously. Top with toasted coconut flakes to add the perfect crunch and a burst of nutty flavor that complements the creamy custard and crisp meringue so well.
Step 8: Enjoy!
Serve these stunning mini pavlovas chilled for the best texture and flavor. Each bite is a delightful mix of crunch, creaminess, and tropical sweetness that will have everyone asking for the recipe.
How to Serve Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
Garnishes
A sprinkle of toasted coconut is the classic topping that adds both texture and flavor. You can also add fresh tropical fruit like passion fruit pulp, sliced kiwi, or mango to brighten the presentation and complement the coconut custard’s richness beautifully.
Side Dishes
These mini pavlovas are perfect on their own for dessert or paired with a light, refreshing salad or a scoop of citrus sorbet to balance the sweetness. A simple cup of fragrant jasmine tea or a tropical fruit smoothie would also make wonderful companions to this dessert.
Creative Ways to Present
Serve your Toasted Coconut Mini Pavlovas with Coconut Custard Recipe on a beautiful platter arranged with edible flowers or mint leaves for a garden party vibe. Alternatively, try layering the pavlova components in clear glasses as a layered dessert parfait for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover pavlova nests separately in an airtight container at room temperature to keep them crisp. Keep the coconut custard refrigerated in a sealed container for up to 2 days.
Freezing
You can freeze the pavlova nests in an airtight container. Thaw them at room temperature before assembling. The coconut custard is best made fresh, as freezing can affect its texture and creaminess.
Reheating
No reheating necessary! This dessert is best enjoyed chilled and fresh. If you want the custard slightly warmer, gently warm it on the stove over low heat before filling the nests, but avoid overheating which could alter the texture.
FAQs
Can I use regular milk instead of coconut milk for the custard?
You could, but using coconut milk is key to achieving the tropical flavor and creamy texture that make this recipe special. Regular milk won’t give you that signature coconut taste.
How long can I store the pavlova nests?
When stored in an airtight container at room temperature, pavlova nests will stay crisp for up to 3 days. Avoid storing them in the fridge, as moisture can make them soggy.
Why do I need to let the pavlovas cool in the oven?
Cooling the meringues slowly in the oven prevents cracks and helps maintain their crisp exterior while keeping the inside soft. It’s a crucial step for perfect texture.
Can I make larger pavlovas with this recipe?
Absolutely! Just increase the size of your meringue nests and adjust the baking time accordingly. Mini pavlovas bake faster, so larger ones may need a bit more time to dry out properly.
Is there a way to make the coconut custard dairy-free?
This recipe is naturally dairy-free since it uses coconut milk instead of cream or cow’s milk. Just ensure your other ingredients are dairy-free if you want to keep it completely plant-based.
Final Thoughts
This Toasted Coconut Mini Pavlovas with Coconut Custard Recipe is such a joy to make and even more delightful to share. Its elegant looks and tropical flavors make it a standout dessert that brings a smile to any table. Give it a try—you’ll find it’s a perfect balance of sweetness, texture, and that crave-worthy coconut goodness that keeps everyone coming back for more!
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Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
- Total Time: 1 hour 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Delight in these elegant Toasted Coconut Mini Pavlovas filled with creamy coconut custard. Crisp on the outside and soft inside, these mini pavlovas are topped with toasted shredded coconut for a tropical crunch, making a perfect dessert for any occasion.
Ingredients
Meringue Nests
- 3 egg whites
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cornstarch
Coconut Custard Filling
- 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). 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 3/4 cup sugar while continuing to beat until the mixture is glossy and holds stiff peaks for a stable meringue.
- Add Cornstarch and Vanilla: Gently fold in the cornstarch and vanilla extract to the meringue to stabilize and flavor it without deflating the mixture.
- Form the Nests: Spoon or pipe the meringue onto the lined baking sheet in small circular shapes to create individual nests that will hold the custard.
- Bake the Meringues: Bake the meringue nests at 250°F (120°C) for 1 1/2 hours. After baking, turn off the oven and let the meringues cool completely in the oven to prevent cracking.
- Make the Coconut Custard: In a small saucepan, heat the coconut milk and 1 tablespoon sugar over medium heat until it just begins to simmer. Off the heat, whisk in the egg yolk, then return to low heat and cook while stirring constantly for 2 minutes until thickened. Remove from heat and allow the custard to cool.
- Assemble the Pavlovas: Once the meringue nests and custard are cooled, spoon the coconut custard into each nest and sprinkle with toasted shredded coconut for added texture and flavor.
- Serve and Enjoy: Chill the assembled pavlovas before serving for a refreshing tropical dessert experience.
Notes
- Ensure the mixing bowl and beaters are completely clean and free of grease when beating egg whites for optimal volume.
- Do not open the oven during baking and cooling to prevent meringues from cracking.
- The coconut custard contains an egg yolk, so it is best served fresh and kept refrigerated.
- To toast the coconut, spread shredded coconut on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, stirring occasionally until golden brown.
- For a thicker custard, you may add a teaspoon of cornstarch dissolved in a small amount of coconut milk before cooking.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
