Coconut Pavlova

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 1 pavlova

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Ingredients

  • 4 egg whites
  • 1 cup raw caster sugar
  • 1 teaspoon apple cider vinegar
  • 1 cup shredded cocout
  • 500mls passionfruit yoghurt
  • 1 mango - sliced

Instructions

  • 1. Pre heat oven to 140 degrees and line a baking tray with baking paper
  • 2. Beat your egg whites and until soft peaks begin to form. Add the vinegar
  • 3. Add your sugar 1/3 at a time and keep beating
  • 4. Once you have stiff egg whites i.e. you can hold the bowl over your head - fold in your coconut
  • 5. Spread your meringue across your baking tray in a circle shape about two- three inches high.
  • 6. Pop it int he oven and bake for 1 hour and 15 mins. Turn oven off, leave the over door open and leave to cool.
  • 7. (the meringue can last in an airtight container for 2-3 days)
  • 8. Spread a generous amount of passionfruit yoghurt over the top and garnish with Mango

Instructions

  • 1. Pre heat oven to 140 degrees and line a baking tray with baking paper
  • 2. Beat your egg whites and until soft peaks begin to form. Add the vinegar
  • 3. Add your sugar 1/3 at a time and keep beating
  • 4. Once you have stiff egg whites i.e. you can hold the bowl over your head - fold in your coconut
  • 5. Spread your meringue across your baking tray in a circle shape about two- three inches high.
  • 6. Pop it int he oven and bake for 1 hour and 15 mins. Turn oven off, leave the over door open and leave to cool.
  • 7. (the meringue can last in an airtight container for 2-3 days)
  • 8. Spread a generous amount of passionfruit yoghurt over the top and garnish with Mango

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