Mini Pavlovas with Coconut Cream

Mini Pavlovas with Coconut Cream

Russian ballet dancer Anna Pavlova is known to have visited Australia and New Zealand, in the 1920s. The Kiwis claim that, in 1926, a Wellington hotel chef created the ‘Pavlova’ in honor of her visit, inspired by the dancer’s tutu to create the swirly, frilly white meringue & cream combination – dessert. Aussies claim that it is their creation, however, the earliest publications of the more popular style of Pavlova, seem to have originated in New Zealand!

The Pavlova is a Meringue based dessert, with a delicate crisp shell and a soft, marshmallow-like interior. The meringue serves as a base for whipped creamed topping with an assortment of fruits like berries, kiwi, mango, and passionfruit.

Pavlovas are naturally gluten-free desserts since they are made with a base of egg whites. And in this recipe, we also make it dairy free, by switching the whipped cream with coconut cream topping. So for those with dietary concerns, these Mini Pavlovas with Coconut Cream are a delectable, gluten and dairy-free dessert!

The coconut whipped cream is flavored with vanilla, and the flavor works amazingly well with the above-mentioned fruits.

We also make small individual-sized Pavlovas instead of baking one large round Meringue and topping it with fruit. The mini pavlovas are so cute and actually easier to prepare than the larger ones. They are also less messy to serve. You can pipe them into disks (as I have done) or you can make small but taller baskets, by making an indentation in the center to add the cream an fruits later.

Scroll down for the Complete Recipe.

Mini Pavlovas with Coconut Cream

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WHAT DIFFERENCE BETWEEN PAVLOVA AND MERINGUE?

Both are gluten-free desserts made of egg white and sugar, so what’s the difference?

The answer is the texture. While Meringues are crisper throughout, Pavlovas, are delicately crisp on the outside and soft and marshmallow-like on the inside.

Mini Pavlovas with Coconut Cream – Recipe at a Glance:

• Bring egg whites to room temperature.
• Whip till they hold stiff peaks, adding sugar gradually.
• Fold in the remaining ingredients, including cornflour gently.
• Bake and cool off in the oven.
• Cool completely on wire racks and store for the next day..
• Or, top with prepared whipped coconut cream and fruits and, Serve immediately.

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Ingredients:

• 4 Large Egg whites.
• 3/4 cup fine-grain- caster sugar
• 1 tsp corn flour
• 1 tsp Vanilla extract
• 2 tsp Lemon juice
• Assortment of fruits (Kiwi, Mango, Strawberries, Blueberries & Passionfruit)

Coconut Whipped Cream:

• 400 ml Kara Coconut milk (chilled overnight)
• 2 Tbsp raw sugar
• 1 1/2 tsp Vanilla extract

n oSame Recipe Video is available on the Recipe page⇑.

On Laptop, is recommended that you open the recipe page and keep this page going if you like to WATCH / LISTEN to the video alongside the written instructions.

Key Ingredients: Egg Whites, Sugar, Fresh Fruits, Coconut Milk, Vanilla, Lemon.

EAT AND TELL!!! Let us know if you tried –  Mini Pavlovas with Coconut Cream