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Pineapple Curd and Coconut Pavlova

Mary Ann Dwyer
A treat for the eyes and tongue, whip up these coconut pavlovas filled with pineapple curd, whipped cream and fresh fruit.
Prep Time 35 mins
Cook Time 1 hr 45 mins
Total Time 2 hrs 20 mins
Course Dessert
Servings 12 4-inch pavlovas

Ingredients
  

Pineapple Curd:

  • 1 cup pineapple juice
  • 1 cup granulated sugar
  • 6 large eggs room temperature
  • 1/2 cup one stick, unsalted butter, room temperature, cut into small cubes

Pavlova:

  • 6 egg whites
  • 1 1/2 cups granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 2 tsp. cornstarch
  • 1/3 cup unsweetened shredded coconut

Whipped Cream:

  • 1 cup cold heavy cream
  • 1 tablespoon granulated sugar
  • 1 teaspoon pure vanilla extract
  • Garnish: fresh pineapple chunks fresh raspberries, fresh kiwi cut into cubes or hearts

Instructions
 

Make the pineapple Curd:

  • Click the link above

Pavlova:

  • Preheat oven to 225 degrees. 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 spatula until well blended.
  • Add cornstarch and coconut with spatula and continue to mix until well combined.
  • Pipe onto prepared sheet into approximately 4 inch circles using a Wilton 1M tip. You can also just spoon into 4 inch circles. Make a small well with a spoon into the center or each circle. Bake at 225 degrees for 1 hour 15 minutes. Turn oven off and leave meringues in oven without opening the door for an additional 30 minutes. Remove from oven and let cool on wire racks.

Whipped Cream:

  • 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.

Assembling:

  • Top each pavlova evenly with some pineapple curd, a dollop of fresh whipped cream and then garnish with fresh fruit.