Description
Crispy meringue nests filled with creamy coconut custard. A delightful dessert for any occasion.
Ingredients
For the Meringue Shells:
- 4 large egg whites, room temperature
- 1/4 teaspoon cream of tartar
- Pinch of fine sea salt
- 1 cup granulated sugar (200 g), divided
- 1/2 teaspoon vanilla extract
- 1/2 cup sweetened coconut flakes (45 g), toasted
For the Coconut Custard:
- 1/4 cup granulated sugar (50 g)
- 2 1/2 tablespoons cornstarch (20 g)
- 1/4 teaspoon fine sea salt
- 1/2 cup whole milk (120 ml)
- 7 ounces coconut milk (200 ml)
- 2 large egg yolks
- 1/2 teaspoon coconut extract
For Assembly:
- 2 ounces dark or semi-sweet chocolate (57 g), melted
- 2 tablespoons toasted coconut flakes, for finishing, optional
Instructions
Heat the oven to 350°F (175°C).
Spread the coconut flakes on a baking sheet in a thin layer.
Bake for 5 to 7 minutes, stirring once or twice, until the coconut has taken on some color.
Transfer the coconut to a plate and let it cool.
Reduce the oven temperature to 200°F (93°C).
Line 2 large baking sheets with parchment paper or silicone baking mats.
For more even sizing, trace 2-inch circles on the underside of the parchment, spacing them about 1 inch apart.
Add the egg whites, cream of tartar, and salt to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium speed for 1 to 2 minutes, until the egg whites look foamy.
With the mixer running, gradually add ? cup of the sugar.
Increase the speed to medium-high and continue beating for 2 to 4 minutes, until the meringue is glossy and holds stiff peaks.
Add the vanilla extract and beat just until incorporated.
Remove the bowl from the mixer.
Add the remaining ? cup sugar and fold it in with a spatula. The goal is to keep as much air in the meringue as possible.
Fit a piping bag with a large open star tip or plain round tip.
Fill the bag with the meringue.
Pipe small 2-inch nests onto the prepared baking sheets, building up the sides so each one has a shallow center for the custard.
Scatter the toasted coconut over the meringue nests.
Bake at 200°F (93°C) for 2 hours.
The pavlovas should feel dry on the outside and lift from the parchment without sticking.
Turn off the oven, crack the door open slightly, and let the pavlovas sit inside for 1 to 3 hours. This helps them dry out further.
Once cool, store the unfilled shells in an airtight container until ready to assemble.
Set a heatproof bowl and a fine-mesh sieve near the stove.
In a small saucepan, whisk together the sugar, cornstarch, and salt.
Add the whole milk a little at a time, whisking until no dry patches remain.
Whisk in the coconut milk, egg yolks, and coconut extract.
Set the pan over medium heat.
Cook, whisking constantly, for about 5 minutes, until the custard thickens enough to coat the whisk.
Reduce the heat to low and cook for 1 more minute, still whisking.
Remove the pan from the heat.
Pour the custard through the sieve into the heatproof bowl, pressing it through with a spatula to remove any small lumps.
Press plastic wrap directly onto the surface of the custard.
Refrigerate until cold.
Whisk the chilled custard until smooth.
Spoon about 1 tablespoon of custard into each meringue shell.
Add a small spoonful of melted chocolate over the top.
Finish with a little more toasted coconut, if using.
The pavlovas are best filled close to serving, since the custard will soften the meringue over time.
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