Nourish The Temptation

Berry and coconut Pavlova

Recipes | September 7, 2015 | By

Decadent summer treat to wow any guests


Berry and coconut Pavlova




For the meringue:


-6-egg whites

-150g Palmyra Jaggery

-Pinch of salt


For the toppings

-1 can coconut milk (chilled in the fridge over night or in the freezer for an hour)

-2 tbs Palmyra Jaggery

-150g raspberries

-150g Strawberries sliced

-30g desiccated coconut



-Pre-heat your oven to 150 degrees

-On a piece of baking paper, trace out 2 20cm circles and lay them out on your baking tray.

-Place all your egg white in a bowl and start to whisk using hand mixer for about 2-3 minutes until they begin to form soft peaks. Then begin to slowly add in the sugar and salt and continue to whisk for a further 3-4 minutes. By this stage your meringue should form stiff peaks.

-Gently spread the meringue over the 2 circles you traced out earlier and put it in the oven for an hour. Then put to the side to cool

– While the meringue is cooling down, start on the coconut cream. Take the can out of the fridge/freezer and open. You’ll need to scoop out the white solids only, but leave the liquid at the bottom.

-Throw in the Palmyra and whisk on a high speed for a few minutes until it become fluffy.

– You can then start to assemble the Pavlova. Spread half the coconut cream on one of the meringues and then sprinkle half the strawberries and raspberry on.

-Place the other meringue on top and repeat the process. Then sprinkle the desiccated coconut on top.



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