Toasted Coconut Pavlovas

Toasted Coconut Pavlovas with Coconut Custard. Crisp meringue nests house a creamy coconut custard filling in these beautiful treats.

When I came across a post about a visit to Echo Restaurant in Palm Beach back in 2013 and found this recipe for mini pavlovas buried at the bottom, I knew right away that I needed to give these pretty babies their very own post, especially because they’re too perfect.

While these Toasted Coconut Mini Pavlovas with Coconut Custard are nowhere near as entrancing as Echo’s towering souffle, they are a pretty fancy little dessert you can whip up right at home. Crisp, coconut meringue “nests” are sprinkled with toasted coconut flakes, then filled with a dollop of silky coconut custard and drizzled with chocolate. Heavenly.

Despite the fact that they look elegant, there’s really not much to making meringues {or pavlovas}, or the custard filling for that matter, so there’s no need to shy away from giving them a go.

A FEW TIPS
Some people say that “old eggs” make better meringues, though I haven’t tested this theory. Don’t go as far as using expired eggs, but entertain the idea of using up the eggs that have been sitting in the fridge awhile over a fresh carton from the store.
Make sure your bowl {and your crack} is clean. Your egg crack, I mean. Even a teensy bit of egg yolk or fat will ruin your chances of achieving billowy meringue, so if you accidentally poke a yolk while you’re separating your eggs, don’t be lazy and start over with a clean bowl.
Check the weather report the day you’re planning on making your meringues. High humidity = sad, sticky meringues. Additionally, letting the meringues sit in the oven {once you’ve turned it off } with the door slightly cracked will help them dry out fully and stay crisp, so if you have time, it’s worth the wait.
Don’t skip the cream of tartar. I know it’s tempting since it’s not something most people have sitting around in their pantry, but it helps to stabilize the egg whites and ensure that your meringue stiffens up for smooth piping. If you really, really don’t want to spend the few bucks or make the trip to the store, 1/2 teaspoon lemon juice will work in a pinch. But just grab a container during your next grocery trip — it doesn’t expire, so it’ll last forever.
Not a fan of coconut? Omit the flakes & use a different extract. Just a drop will do! For the custard, replace the coconut milk with plain milk.
If you’re intimidated by the thought of piping the meringue nests, skip it and use an ice cream scoop instead. Plop mounds of meringue onto the prepared baking pan and make a well in the center with a spoon before baking. Done and done.
If you don’t plan on serving the pavlovas the same day that you make them, store them {unfilled} in an airtight container until you’re ready to fill them and serve them. Once they’re filled, the moisture from the custard will obviously encourage them to soften — so eat ’em up quick!

Click HERE for the coconut custard filling recipe.

Toasted Coconut Pavlovas

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5 from 2 reviews

• Author: Dianna Muscari
• Total Time: 145 minutes
• Yield: Serves 6
• Diet: Omnivore

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Description

Crispy meringue nests filled with creamy coconut custard. A delightful dessert for any occasion.

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Ingredients

Units USM Scale 1x2x3x

• 4 egg whites
• 0.25 tsp (1 g) cream of tartar
• Pinch of salt
• 1 cups (237 ml) sugar
• 0.5 tsp (2 ml) vanilla extract
• 0.125 tsp (0.5 ml) coconut extract
• 0.5 cups (118 ml) sweetened coconut flakes

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Instructions

1. Preheat oven to 200°F (93°C).
2. Line 2 large baking sheets with parchment paper or silicone baking mats.
3. In the bowl of a stand mixer fitted with the whisk attachment, combine egg whites, cream of tartar, and salt. Whisk for 1-2 minutes until frothy, then gradually stream in 2/3 cup sugar. Continue whisking until shiny and thick, about 2-3 more minutes.
4. Add vanilla extract and coconut extract; beat well.
5. Stop the mixer, remove the whisk attachment, dip it into the meringue, pull it straight up, and turn it over to check for stiff peaks. If it holds its shape, it’s ready. If not, continue whisking and testing until it does.
6. Sprinkle in the remaining 1/3 cup sugar and carefully fold it into the meringue.
7. Fit a piping bag with an open star tip. Fill the bag with meringue. Pipe 2-inch swirls as the base and walls of small cups.
8. Sprinkle meringues with toasted coconut flakes, if desired.
9. Bake meringues for 2 hours at 200°F (93°C). They should be dry and crisp, but check to make sure they are not browning. For crispier meringues, turn off the oven and let them sit for 3-4 more hours, undisturbed.
10. Make Custard:
11. Set a small heatproof bowl and a fine mesh sieve nearby.
12. In a small saucepan, whisk together sugar, cornstarch, and salt.
13. Slowly add milk, whisking continually, until smooth. Whisk in coconut milk, egg yolks, and coconut extract.
14. Over medium heat, whisk constantly until thickened, about 5 minutes.
15. Once thickened, remove from heat and continue whisking until smooth. Reduce heat to low and whisk for about 1 minute.
16. Remove from heat and scrape into the mesh sieve set over the heatproof bowl. Press the custard through the sieve to remove lumps.
17. Cover the custard with plastic wrap, touching the surface, to prevent a skin from forming. Refrigerate until cool.
18. Assemble pavlovas:
19. Whisk the cooled custard until smooth.
20. Fill each meringue cup with about a tablespoon of custard.
21. Drizzle with melted chocolate and sprinkle with toasted coconut, if desired.

Notes

• For perfectly crisp pavlovas, ensure your egg whites are at room temperature and your bowl and whisk are completely grease-free.
• To toast coconut flakes, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until lightly golden.
• Leftover pavlovas can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 3 days; custard should be stored separately.

• Prep Time: 20 minutes
• Cook Time: 125 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 pavlova
• Calories: 350
• Sugar: 50
• Sodium: 50
• Fat: 15
• Saturated Fat: 10
• Unsaturated Fat: 5
• Carbohydrates: 60
• Fiber: 2
• Protein: 4
• Cholesterol: 100

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