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
Scale
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
