- December 2017
- Serves 6-8
- Hands-on time 25 min, oven time 1 hour 30 min, plus 4-5 hours cooling
This light-as-air coconut pavlova makes the perfect refreshing dessert for gatherings -especially when topped with passion fruit juice. It’s also completely gluten and dairy free.
- Dairy-free recipes
- Gluten-free recipes
- 5.9g (2.9g saturated)
- 53.4g (51.4g sugars)
For the meringue
- 6 large free-range egg whites at room temperature
- 360g caster sugar
- ½ tsp white wine vinegar
- 1 tsp cornflour
For the coconut topping
- 500g coconut yogurt (we like Co Yo)
- 300g dairy-free coconut ice cream (we like Coconuts)
- 20g toasted coconut chips/flakes
- Seeds and juice 3 passion fruit
- Heat the oven to 200°C/180°C fan/gas 6. Whisk the egg whites in a large, clean mixing bowl using an electric hand mixer for about 3-4 minutes until stiff peaks form when the beaters are lifted. Gradually add the caster sugar, 1 tbsp at a time, whisking well after each addition – bring the whites back to stiff peaks before you add more sugar. Once you’ve whisked in half the sugar, add the rest in larger quantities. When all the sugar has been added, whisk the meringue back to glossy, stiff peaks, then whisk in the vinegar and cornflour.
- Draw a 30cm diameter circle on a sheet of non-stick baking paper with a pencil. Dab 4 tiny dollops of meringue onto the corners of a baking sheet, then cover with the baking paper (turned over). Spoon the remaining meringue into the circle and use the rounded side of a spoon to make pillowy swirls. Put the meringue in the oven and reduce the temperature to 130°C/110°C fan/gas ¾. Cook for 1½ hours, then turn off the oven and leave the meringue inside to cool completely for 4-5 hours. Remove, carefully peel off the paper and put on a serving plate or cake stand.
- To serve, spoon the yogurt over the top of the meringue, top with scoops of ice cream and scatter over the coconut flakes. Drizzle over the passion fruit seeds and juice, then serve immediately.
Freeze leftover egg yolks in a freezer bag marked with the number of yolks and the date for up to 3 months.
Make the meringue up to 1 day ahead. Store in an airtight container, or cover with a clean, dry tea towel and store in a cool place.
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