Description
These Toasted Coconut Mini Pavlovas with Coconut Custard are delicate meringue nests baked to crisp perfection, filled with rich and creamy coconut custard, and topped with fragrant toasted coconut flakes. This dessert combines airy texture with tropical flavors, ideal for a light and elegant treat.
Ingredients
Scale
Meringue
- 3 egg whites
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cornstarch
Coconut Custard
- 1/2 cup coconut milk
- 1 tbsp sugar
- 1 egg yolk
Topping
- 1/4 cup shredded coconut, toasted
Instructions
- Preheat the Oven: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper to prevent the meringues from sticking.
- Make the Meringue: In a clean, dry mixing bowl, beat the egg whites using an electric mixer until stiff peaks form. Gradually add the 3/4 cup sugar, continuing to beat until the mixture is glossy and stiff.
- Add Cornstarch and Vanilla: Gently fold in the cornstarch and vanilla extract until the meringue is evenly combined without deflating the mixture.
- Form the Nests: Spoon or pipe the meringue mixture onto the prepared baking sheet in small circles, creating shallow nests to hold the custard later.
- Bake the Meringues: Bake for 1 hour and 30 minutes. After baking, turn off the oven and let the meringues cool completely inside the oven to avoid cracks.
- Make the Coconut Custard: In a small saucepan, heat the coconut milk and 1 tablespoon of sugar over medium heat until it just starts to simmer. Remove from heat. In a separate bowl, whisk the egg yolk, then slowly whisk in some of the hot coconut milk mixture tempering the egg. Return the mixture to the saucepan and cook over low heat, stirring constantly for 2 minutes until thickened. Remove from heat and let it cool completely.
- Assemble the Pavlovas: Once the meringues and custard are fully cooled, spoon the coconut custard into the meringue nests.
- Top and Serve: Sprinkle toasted shredded coconut on top for a crunchy, aromatic finish and serve chilled.
Notes
- Ensure egg whites are free of any yolk for maximum volume.
- Let meringues cool slowly inside the oven to prevent cracking.
- To toast coconut, spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until golden, stirring occasionally.
- For a firmer custard, you can chill it longer before assembling.
- These pavlovas are best served the same day to maintain crispness.
