Description
These Toasted Coconut Mini Pavlovas with Coconut Custard are delicate meringue nests baked to crisp perfection and filled with a silky, rich coconut custard. Topped with crunchy toasted coconut flakes, this elegant dessert offers a tropical twist on the classic pavlova, perfect for summer gatherings or a light, airy 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). 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 sugar while continuing to beat until the meringue becomes glossy and holds stiff peaks.
- Add Cornstarch and Vanilla: Gently fold in the cornstarch and vanilla extract to the meringue until fully incorporated, maintaining the airy texture.
- Form the Nests: Spoon or pipe the meringue onto the prepared baking sheet in small circular shapes to create little nests that will hold the custard filling.
- Bake the Meringues: Bake the meringue nests for 1 1/2 hours. Once done, turn off the oven and let the meringues cool completely inside to prevent cracking.
- Make the Coconut Custard: In a small saucepan, heat the coconut milk and sugar over medium heat until it starts to simmer. Whisk in the egg yolk and cook for 2 minutes, stirring constantly to thicken slightly. Remove from heat and let it cool completely.
- Assemble the Pavlovas: Spoon the cooled coconut custard into the meringue nests gently, ensuring not to break the delicate shells. Top each pavlova with toasted coconut flakes for texture and flavor.
- Serve and Enjoy: Serve the pavlovas chilled for a refreshing, light dessert perfect for any occasion.
Notes
- Ensure the mixing bowl and beaters are completely clean and free of grease to achieve stiff peaks in the meringue.
- Do not open the oven door while baking to prevent the meringues from cracking.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, stirring once, until golden brown.
- For best texture, assemble the pavlovas just before serving.
- Store the baked meringue nests in an airtight container to keep them crisp.
