If you adore light, airy meringue treats with a tropical twist, then this Toasted Coconut Mini Pavlovas with Coconut Custard Recipe is exactly what your dessert dreams are made of. Imagine crisp-edged, melt-in-your-mouth pavlovas packed with the rich nuttiness of toasted coconut, cradling a silky, creamy coconut custard that feels like a little bite of paradise. This recipe brings together simple, wholesome ingredients to create a gluten-free dessert that’s not only stunning to look at but irresistibly delicious every time you serve it.
Ingredients You’ll Need
Every ingredient in this recipe plays a starring role, coming together to build layers of flavor and texture that make these mini pavlovas unforgettable. From the sturdy structure of egg whites to the tropical creaminess of coconut milk, each element is essential for that perfect balance.
- 4 large egg whites at room temperature: They whip up to create the airy, stable base of the pavlova.
- 1 cup granulated sugar: Sweetens the meringue while helping it hold its shape.
- 1/2 teaspoon cream of tartar: Adds stability to the egg whites, ensuring a glossy finish.
- 1 teaspoon vanilla extract: Provides warmth and depth to both the meringue and custard.
- 1/4 teaspoon salt: Balances the sweetness and enhances flavor.
- 1/2 cup unsweetened shredded coconut (toasted): Brings a toasty crunch and rich coconut flavor to the pavlova shells.
- 1 tablespoon cornstarch: Ensures the pavlova is crisp outside and soft inside.
- 1 1/2 cups canned coconut milk: Forms the luscious base for the coconut custard.
- 1/2 cup whole milk: Adds creaminess and lightens the custard texture.
- 1/3 cup granulated sugar: Sweetens the custard perfectly without overpowering.
- 3 tablespoons cornstarch: Helps thicken the coconut custard to silky perfection.
- 4 large egg yolks: Provide richness and a velvety texture to the custard.
- Optional toppings (additional toasted coconut, fresh berries, mint leaves): Add color, texture, and fresh flavor bursts to finish the dessert.
How to Make Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
Step 1: Prepare the Pavlova Meringue
Start by preheating your oven to 250°F (120°C) and lining a baking sheet with parchment paper to ensure the pavlovas don’t stick. Beat the egg whites on medium speed until foamy, then add cream of tartar and salt to stabilize the mixture. Gradually add sugar one tablespoon at a time while increasing the speed until you achieve those glossy, stiff peaks that will hold their shape beautifully. Gently fold in vanilla extract, cornstarch, and the toasted shredded coconut for that irresistible toasty flavor inside your pavlova shells.
Step 2: Shape and Bake the Mini Pavlovas
Use a spoon or piping bag to craft 8 small mounds on the baking sheet, then create a little well in the center of each one—that’s where your luscious custard will nestle later. Bake these at a low temperature for about 60 to 70 minutes. Once baking is complete, turn off the oven and let the pavlovas cool completely inside with the door slightly open. This slow cooling ensures they dry out properly and develop that iconic crisp crust with soft centers.
Step 3: Make the Coconut Custard
While your pavlovas cool, start your coconut custard by heating coconut milk, whole milk, sugar, and salt in a saucepan over medium heat. In a separate bowl, whisk the egg yolks with cornstarch until smooth. Temper the yolks by slowly whisking in a bit of the hot milk mixture, then return everything to the saucepan. Keep stirring over medium heat until the custard thickens, about 5 to 7 minutes. Remove from heat and stir in the vanilla extract before letting it cool and chill in the fridge for at least an hour.
Step 4: Assemble Your Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
Once both components are ready and cooled, spoon generous amounts of coconut custard into the little wells of each pavlova. Top with extra toasted coconut, some fresh seasonal berries, or a sprinkle of mint leaves for color and freshness. Serve immediately to enjoy their crisp and creamy textures in perfect harmony.
How to Serve Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
Garnishes
Garnishing is your chance to add personality to this exquisite dessert. Extra toasted coconut flakes provide delightful crunch and a deeper coconut aroma. Fresh berries offer juicy bursts of tartness and vibrant color, while mint leaves add a refreshing herbal note that cuts through the sweetness beautifully. Think of garnishes not just as decoration but as flavor comrades enhancing every bite.
Side Dishes
This light, tropical dessert pairs wonderfully with a simple fresh fruit salad or a tropical sorbet alongside. These sides echo the coconut theme while keeping the meal light and refreshing. A delicate cup of jasmine or green tea also complements the creamy textures without overpowering the pavlova’s gentle sweetness.
Creative Ways to Present
For a special occasion, try serving your pavlovas in clear glass dessert cups with layers of custard and meringue crumbles for a playful deconstructed twist. Alternatively, arrange them on a large platter surrounded by colorful fruits and edible flowers for a stunning centerpiece. Individual dessert plates with drizzles of passion fruit puree or toasted coconut crumbs also make for a gorgeous, personalized presentation.
Make Ahead and Storage
Storing Leftovers
Unfilled pavlovas are best stored in an airtight container at room temperature to keep their crisp texture. Once filled with the coconut custard, it’s ideal to consume them immediately, as moisture from the custard can soften the meringue shells fairly quickly.
Freezing
You can freeze the unfilled pavlova shells wrapped securely in plastic wrap and stored in a freezer bag for up to a month. Thaw them at room temperature before filling. However, freezing the custard or the assembled dessert is not recommended, as the texture and consistency can be compromised.
Reheating
Since pavlovas are best served fresh or at room temperature, reheating is not usually needed. If your custard or pavlovas are chilled, simply allow them to sit at room temperature for about 10 minutes before assembling for optimal flavor and texture.
FAQs
Can I use flaked coconut instead of shredded coconut?
Flaked coconut can be used, but shredded coconut toasts more evenly and integrates better into the meringue for texture. Shredded is preferred for the best balance of crunch and flavor.
Is it possible to make this recipe dairy-free?
This recipe is already gluten-free, and you can easily make it dairy-free by substituting whole milk with a plant-based milk like almond or oat milk. The coconut milk keeps the custard rich and creamy.
How long do the pavlovas keep their crispiness?
Pavlovas stay crisp for about 1 to 2 days if stored properly in an airtight container away from humidity. Once filled with custard or exposed to moisture, they soften quickly.
Can I prepare the custard ahead of time?
Absolutely! The coconut custard can be made a day in advance and refrigerated until needed, which makes assembling the dessert quicker and easier on serving day.
What’s the best way to toast coconut?
Toasting shredded coconut on a dry skillet over medium heat, stirring frequently until golden brown, brings out its rich flavor without burning. Keep a close eye as it can burn quickly.
Final Thoughts
Once you try this Toasted Coconut Mini Pavlovas with Coconut Custard Recipe, it will quickly become one of your favorite go-to desserts for gatherings and special moments alike. The charming combination of crunchy, tender pavlova and velvety coconut custard feels indulgent yet light, allowing everyone to savor every bite with a smile. Give it a try—you won’t regret inviting this tropical sensation into your kitchen!
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Toasted Coconut Mini Pavlovas with Coconut Custard Recipe
- Total Time: 1 hour 40 minutes
- Yield: 8 mini pavlovas 1x
- Diet: Gluten Free
Description
These Toasted Coconut Mini Pavlovas with Coconut Custard are a delightful gluten-free dessert featuring crisp meringue shells loaded with toasted shredded coconut and a luscious homemade coconut custard filling. Perfectly light, crunchy, and creamy, they are garnished with extra toasted coconut, fresh berries, or mint leaves to elevate their tropical flavor, ideal for any special occasion or afternoon treat.
Ingredients
Meringue
- 4 large egg whites, at room temperature
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup unsweetened shredded coconut, toasted
- 1 tablespoon cornstarch
Coconut Custard
- 1 1/2 cups canned coconut milk
- 1/2 cup whole milk
- 1/3 cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Optional Toppings
- Additional toasted coconut
- Fresh berries
- Mint leaves
Instructions
- Prepare the meringue: Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a clean mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and salt to stabilize the meringue.
- Add sugar gradually: Increase the mixer speed to high and slowly add granulated sugar one tablespoon at a time, beating rigorously until the mixture forms glossy, stiff peaks that hold their shape firmly.
- Fold in dry ingredients and flavor: Gently fold in the vanilla extract, cornstarch, and toasted shredded coconut into the meringue using a spatula, being careful not to deflate the mixture.
- Shape and bake meringue nests: Spoon or pipe the mixture into eight small mounds on the prepared baking sheet, using the back of a spoon to create a small well in the center of each. Bake in the preheated oven for 60 to 70 minutes until dry and crisp to the touch.
- Cool the pavlovas: Turn off the oven, crack the door slightly to allow air flow, and let the pavlovas cool completely in the oven to prevent cracking and maintain their delicate texture.
- Make the coconut custard: In a medium saucepan, combine the coconut milk, whole milk, sugar, and salt over medium heat until warm but not boiling. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
- Temper the yolks: Slowly add a small amount of the warm milk mixture into the egg yolks while whisking constantly to temper the eggs and prevent curdling.
- Cook custard to thicken: Pour the tempered yolk mixture back into the saucepan and cook over medium heat, stirring constantly until the custard thickens, about 5 to 7 minutes. Remove from heat and stir in the vanilla extract.
- Chill the custard: Transfer the custard into a bowl, let it cool to room temperature, then refrigerate for at least 1 hour until well chilled.
- Assemble and serve: Just before serving, spoon the chilled coconut custard into the center wells of the pavlovas. Garnish with additional toasted coconut, fresh berries, or mint leaves as desired. Serve immediately for best texture and flavor.
Notes
- Make pavlovas on a dry day to avoid moisture which can compromise crispness.
- Pavlovas and custard can be prepared a day ahead and kept separately; assemble just prior to serving to maintain texture.
- Store unfilled pavlovas in an airtight container at room temperature to keep them crisp.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian
