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
Scale
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
