A treat for the eyes and tongue, whip up these coconut pavlovas filled with pineapple curd, whipped cream and fresh fruit
Have you ever tried pavlova? If you haven’t, seriously, you’ve been missing out. Pavlova is a meringue-based dessert that has a delicately, crispy crust with a soft, light marshmallowy inside that’s absolutely to die for. It’s often topped with whipped cream and fresh fruit.
And my tropical version? Brace yourself. I’ve added some unsweetened coconut to the pavlova and then topped it with a refreshingly sweet pineapple curd, whipped cream and fresh fruit. 
If you’re new to homemade pineapple curd, it’s a snap to make. It can be made several days in advance, because it will keep in the refrigerator for up to one week. It’s creamy and sweet, and you’ll only need 4 ingredients, eggs, pineapple juice, sugar and butter and about 15 minutes from start to finish.
You can pipe your mini pavlovas (about 4 inch in diameter) or just spoon the meringue mixture onto baking sheets lined with parchment paper. Depends on if you want fancy-schmancy or the more rustic look. Frankly, both are fab! You’ll want to make sure to make a small well in the center of each mini pavlova to hold the curd, fresh whipped cream and fruit. I used a tiny heart cookie cutter to make those adorable kiwi hearts. Cuteness overload, right?!
I think you may need to grab a beach chair and pretend you’re on a tropical island while you’re indulging in these little beauties for the full effect! Enjoy!
Click here for the pineapple curd recipe.
Print
Pineapple Curd and Coconut Pavlova
- Total Time: 105 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
A stunning coconut pavlova filled with tangy pineapple curd, light whipped cream, and fresh fruit. Perfect for a special occasion!
Ingredients
- 1 cups (237 ml) pineapple juice
- 1 cups (237 ml) granulated sugar
- 6 large eggs
- 0.5 cups (118 ml) unsalted butter
- 6 egg whites
- 1.5 cups (355 ml) granulated sugar
- 1.5 tsp vanilla extract
- 2 tsp cornstarch
- 0.3 cups (71 ml) unsweetened shredded coconut
- 1 cups (237 ml) cold heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- fresh pineapple chunks
Instructions
- Make the pineapple curd
- Preheat oven to 225°F (107°C). Line two large baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites for 1 minute until soft peaks form. Slowly add sugar and continue to beat for 8-10 minutes until stiff peaks form.
- Add vanilla with a spatula until well blended.
- Add cornstarch and coconut with a spatula and continue to mix until well combined.
- Pipe onto prepared sheet into approximately 4-inch circles using a Wilton 1M tip, or spoon into 4-inch circles. Make a small well with a spoon in the center of each circle.
- Bake at 225°F (107°C) for 1 hour and 15 minutes. Turn oven off and leave meringues in the oven without opening the door for an additional 30 minutes.
- Remove from oven and let cool on wire racks.
- Whip the cream with a hand mixer. When it starts to thicken, add sugar and vanilla.
- Continue to beat until firm, being careful not to over-beat.
- Top each pavlova evenly with some pineapple curd, a dollop of fresh whipped cream, and then garnish with fresh fruit.
Notes
- For a smoother pineapple curd, strain it through a fine-mesh sieve before filling the pavlovas.
- To prevent the pavlova from collapsing, ensure your egg whites are at room temperature and your mixing bowl is completely clean and grease-free.
- Leftover pavlovas can be stored in an airtight container at room temperature for up to 2 days; the curd should be stored separately in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 pavlova
- Calories: 400
- Sugar: 50
- Sodium: 50
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 8
- Carbohydrates: 60
- Fiber: 2
- Protein: 5
- Cholesterol: 100
Frequently Asked Questions
How do I make sure my pavlovas have a crispy crust and soft inside?
Ensure you whip the egg whites until they form stiff peaks and gradually add the sugar to create a stable meringue. Bake them at a low temperature to dry them out without overcooking.
Can I prepare the pineapple curd in advance, and how long does it last?
Yes, you can make the pineapple curd several days in advance, and it will keep in the refrigerator for up to one week.
What is the purpose of making a small well in the center of each pavlova?
The well is designed to hold the pineapple curd, whipped cream, and fresh fruit, ensuring that each bite is balanced with flavors and textures.
