Ingredients
Scale
- 4 egg whites
- 1/4 teaspoon cream of tartar
- Pinch of salt
- 1 cup sugar (divided)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon coconut extract
- 1/2 cup sweetened coconut flakes (lightly toasted)
- Special Equipment: Piping Bag (open star tip, parchment paper or silicone baking mat)
For Coconut Custard filling:
- Click the link above the recipe.
Instructions
- Preheat oven to 200 degrees. Line 2 large baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar and salt. Whisk for about 1-2 minutes until it starts to become frothy, then gradually stream in 2/3 cup sugar. Continue to whisk until the mixture becomes shiny and thick, about 2-3 more minutes.
- Add the vanilla extract and coconut extract, and beat well.
- Stop the mixer and remove the whisk attachment. Dip it into the meringue and pull it out straight up, then turn it over so the meringue forms a “peak”. If it holds its shape {“stiff peaks”}, its ready. If not, continue to whisk and test every so often until it does.
- Sprinkle in the remaining 1/3 cup of sugar, and carefully fold it in to the meringue as not to deflate all the fantastic whisking you’ve done.
- Fit a piping bag with an open star tip. Fill the bag with meringue. Pipe about 2 inch swirls {like you are frosting a cupcake, except flat} as the “floor” of your cup, then pipe a “wall” on top of the base. This cup will help hold the custard filling later on.
- Sprinkle the meringues with toasted coconut flakes, if desired. Bake the meringues for 2 hours. They should be dry and crisp, but check to make sure they are not browning. For truly crisp & set meringues, turn off the oven and allow them to sit for 3 to 4 more hours, undisturbed {or even overnight}.* NOTE:If all this talk of piping bags and star tips intimidates you, skip it! You can scoop a dollop of meringue onto the parchment or silicone and make a “well” in the center using a spoon. This will make for a more rustic presentation, but it will still work just as well & be just as delicious! Never pass up a recipe just because it might not turn out looking perfect.
- Make Custard: Set a small heatproof bowl and a fine mesh sieve nearby.
- In a small saucepan, whisk together sugar, cornstarch and salt.
- Slowly add milk, whisking continually, until the mixture is smooth {make sure there are no lumps}. Whisk in the coconut milk, egg yolks, and coconut extract.
- Over medium heat, whisk the mixture constantly until it begins to thicken, about 5 minutes. {Note: This will happen VERY suddenly. Don’t step away for even a second! It will go from pretty liquidy to a thick pudding-like texture quickly. Just keep whisking.}
- Once the mixture is thickened {again, it will happen all of a sudden}, remove it from the heat and continue to whisk, whisk, whisk until smooth. Reduce the heat to low, and whisk over low heat for about a minute. {Have I said “whisk” enough times yet?}
- Remove from heat and scrape into the mesh sieve, set over the heatproof bowl. Using the whisk or a spatula, press the custard through the sieve to ensure that there are no lumps. You should have a gorgeously silky custard.
- Cover the custard with plastic wrap, with the plastic wrap directly touching the top of the custard so it does not form a skin. Refrigerate until cool. {Make sure to lick the spatula. Mmmm.}
- Assemble pavlovas: The custard will have solidified a bit if it’s fully cooled. Whisk it vigorously to make it as smooth as possible. Fill each meringue “cup” with about a tablespoon of custard. {I put it in a zip top plastic bag & snip the tip for easy filling.} You will have leftover custard to enjoy as you please.
- Drizzle with melted chocolate {or caramel, even. Holy cow, I have to go try that immediately.} and sprinkle with toasted coconut if desired. Stand back and look at this work of art before devouring!
Notes
*A little coconut extract goes a long way in my opinion, so don’t overdo it.
Meringue recipe adapted from Food Network
Coconut Custard recipe adapted from Martha Stewart .
- Prep Time: 30 minutes
- Cook Time: 2 hours 10 minutes
- Category: Dessert