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)
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!
Notes
- Pavlovas and custard can be made ahead. Add diced fruits for extra flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Australian-Inspired
Nutrition
- Serving Size: 1 pavlova with custard
- Calories: 220
- Sugar: 22g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
