If you’re looking to dazzle dessert lovers with a recipe that’s as stunning to serve as it is delightful to eat, look no further than these Toasted Coconut Mini Pavlovas with Coconut Custard. This tropical twist on the timeless pavlova brings together airy, crisp meringues with rich, velvety coconut custard, then crowns it all with golden toasted coconut. Each bite is a glorious mix of cloud-like sweetness and creamy coconut, making these mini pavlovas the kind of treat diners remember long after the last crumb disappears. They’re perfect for celebrations, special weekends, or just a sweet escape at the end of a long day.

Toasted Coconut Mini Pavlovas with Coconut Custard Recipe - Recipe Image

Ingredients You’ll Need

What makes these Toasted Coconut Mini Pavlovas with Coconut Custard so magical? A handful of carefully chosen ingredients, each playing an important role in texture, flavor, or even the eye-catching final look. Let’s walk through what you’ll need and why each element matters.

Egg whites: These are the backbone of your pavlovas—make sure they’re at room temperature for maximum volume and fluffiness.
Granulated sugar: Essential for both sweetness and that shiny, crisp meringue shell.
Cream of tartar: Helps stabilize the egg whites, so your meringues hold their shape beautifully.
Vanilla extract: Lends a subtle, warm aroma to both pavlova and custard, making everything feel extra special.
Salt: Just a pinch brightens and sharpens every flavor note throughout the dessert.
Canned full-fat coconut milk: The heart of the coconut custard—rich, creamy, and unmistakably tropical.
Whole milk: Balances the richness of coconut milk and lightens the custard—use extra coconut milk if you want it purely dairy-free.
Cornstarch: Thickens the custard to the just-right spoonable consistency.
Egg yolks: These give the custard its lovely texture and golden hue.
Toasted shredded coconut: Adds irresistible crunch and deep coconut flavor—don’t forget an extra sprinkle on top!

How to Make Toasted Coconut Mini Pavlovas with Coconut Custard

Step 1: Prepare the Oven and Baking Sheet

Start by getting your oven nice and low—preheat to 250°F (120°C) for that signature crisp-yet-soft pavlova texture. Line a baking sheet with parchment paper to ensure easy release, so your mini meringues don’t stick and break when you’re ready to serve. This step sets you up for stress-free success!

Step 2: Whip the Meringue

In a sparkling clean mixing bowl (grease is meringue’s enemy!), beat your room-temperature egg whites with cream of tartar and salt until soft peaks form. Here’s where the magic happens: Gradually add the sugar, one tablespoon at a time, beating until you have glossy, stiff peaks. Just before you finish, fold in the vanilla extract. You should be able to turn the bowl upside down without anything sliding out!

Step 3: Shape and Bake the Mini Pavlovas

Spoon or pipe the meringue into 8 mini rounds on your prepared baking sheet. Gently use a spoon to create a small well in the center of each—these will cradle the luscious coconut custard later. Slide them into the oven for 60 to 70 minutes. The meringues should feel dry to the touch but not browned. When the time’s up, turn off the oven and let the pavlovas cool completely inside, with the door slightly ajar. This gentle cooldown keeps them perfectly crisp on the outside and slightly chewy in the middle.

Step 4: Make the Coconut Custard

While the meringues bake, bring coconut milk, whole milk, and sugar to medium heat in a saucepan. In a separate bowl, whisk egg yolks, cornstarch, and salt until smooth. Temper the eggs by slowly whisking in a bit of the hot milk mixture, then return everything to the saucepan. Cook over medium heat, stirring constantly, until the custard thickens—about 5 to 7 minutes. Remove from heat, then stir in the vanilla and toasted shredded coconut. Let it cool, then pop it in the fridge to chill.

Step 5: Assemble and Serve

Once the pavlovas are completely cool and the coconut custard is chilled, it’s assembly time. Dollop (or pipe, for extra flair) generous spoonfuls of custard into the wells of each mini pavlova. Sprinkle with extra toasted coconut for that golden, crisp finish. Serve right away for the ultimate contrast of textures—airy, creamy, crunchy, all in one blissful bite.

How to Serve Toasted Coconut Mini Pavlovas with Coconut Custard

Garnishes

A flourish of toasted coconut is a must, but you can also add opalescent shards of white chocolate, delicate edible flowers, or thin slivers of fresh tropical fruit (like mango or pineapple). These garnishes add pops of color and texture, transforming your Toasted Coconut Mini Pavlovas with Coconut Custard into a show-stopping centerpiece.

Side Dishes

Pair your pavlovas with a bright fruit salad—think diced kiwi, passionfruit, and papaya—for an extra splash of freshness. For a more decadent spread, serve alongside tiny glasses of chilled coconut milk or even a scoop of tropical sorbet. The lightness of Toasted Coconut Mini Pavlovas with Coconut Custard means they’ll complement, rather than compete with, other desserts or fresh fruit.

Creative Ways to Present

Elevate your platter by setting the pavlovas atop a banana leaf or rustic wooden board. For parties, you might try layering up individual glass cups: start with a meringue crisp, add coconut custard, a sprinkle of toasted coconut, and a few colorful berries. Or embrace the mini pavlova approach and offer a build-your-own dessert bar where guests fill their own with custard and toppings of choice. However you serve them, Toasted Coconut Mini Pavlovas with Coconut Custard always spark smiles.

Make Ahead and Storage

Storing Leftovers

Store unfilled pavlovas in an airtight container at room temperature—this keeps them crisp for up to 24 hours. Once assembled with coconut custard, leftovers will soften but remain delicious; refrigerate them in a covered container and enjoy within a day for best texture. Keep any extra coconut custard chilled separately and assemble just before serving if possible.

Freezing

Meringue bases can be frozen! Once completely cooled, wrap each in cling film and tuck into a freezer-safe bag for up to one month. Thaw at room temperature before filling. Avoid freezing the coconut custard, as its texture can change and become watery.

Reheating

No reheating required for Toasted Coconut Mini Pavlovas with Coconut Custard—a treat best enjoyed cool or at room temperature. If you’ve stored your custard in the fridge and want it a touch softer, let it sit out for 10–15 minutes before spooning onto the meringue bases.

FAQs

Can I make Toasted Coconut Mini Pavlovas with Coconut Custard in advance?

Absolutely! You can bake the pavlova shells a day ahead and store at room temperature in an airtight container. The coconut custard can be made ahead and chilled for up to two days. Assemble just before serving to maintain the best texture.

How do I get my pavlovas perfectly crisp on the outside and soft inside?

The secret is slow baking at a low temperature and leaving them in the oven as it cools, with the door slightly ajar. This gentle cooling prevents cracks and keeps the middle marshmallowy while the exterior develops that crisp shell.

Can I substitute anything for the whole milk in the custard?

Certainly! If you’d like to keep the dessert dairy-free, simply replace the whole milk with more full-fat coconut milk. This tweak will make the coconut flavor even more pronounced in the custard.

What else can I use to garnish or top the pavlovas?

There’s lots of room to play! Beyond toasted coconut, try a tumble of fresh berries, diced tropical fruit, or even a scatter of chopped pistachios for extra crunch and color. Edible flowers add an elegant touch.

How long do Toasted Coconut Mini Pavlovas with Coconut Custard stay fresh?

Unfilled, the pavlovas stay fresh and crisp for about 24 hours at room temperature. Once filled with coconut custard, it’s best to enjoy them within several hours, as the meringue gradually softens from the moisture in the custard. Either way, they’re always most delicious the day they’re made!

Final Thoughts

If you love desserts that balance airy lightness with rich, creamy indulgence, you need to make these Toasted Coconut Mini Pavlovas with Coconut Custard. With their irresistible textures and dreamy tropical flavor, they’re guaranteed to impress and delight. Go ahead—share them with your favorite people or treat yourself to a taste of paradise at home!

Toasted Coconut Mini Pavlovas with Coconut Custard Recipe

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4.6 from 9 reviews

Author: admin
Total Time: 1 hour 40 minutes
Yield: 8 mini pavlovas 1x
Diet: Vegetarian

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Description

Delight your taste buds with these delectable Toasted Coconut Mini Pavlovas filled with luscious Coconut Custard. Light, airy meringue nests topped with creamy custard and toasted coconut make for a tropical dessert sensation!

Ingredients

Scale

For the pavlovas:

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

For the coconut custard:

1 cup canned full-fat coconut milk
1/2 cup whole milk (or more coconut milk)
1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 large egg yolks
1 teaspoon vanilla extract
1/2 cup toasted shredded coconut (plus more for topping)

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Instructions

Prepare the pavlovas: Preheat the oven and beat egg whites until stiff peaks form. Pipe onto a baking sheet and bake until crisp.
Make the coconut custard: Combine ingredients in a saucepan, cook until thickened, then chill.
Assemble: Fill each pavlova with custard and top with toasted coconut. Serve and enjoy!