Berry Pavlova with Coconut Cream

Pavlova topped with coconut whipped cream and fresh fruit.

5 from 1 vote

Berry Pavlova with Coconut Cream

Crisp on the outside, soft and marshmallow-like on the inside, this pavlova is topped with coconut whipped cream and fresh berries for an easy, show-stopping dessert.

Prep Time10

Cook Time1 30

Resting Time1

Total Time2 40

Course: Dessert

Cuisine: American

Diet: Gluten Free

Servings:

Author: Brittany Mullins

Ingredients

4 large egg whites at room temperature
1 cup granulated sugar
1 teaspoon lemon juice or white vinegar
½ teaspoon vanilla
1 teaspoon cornstarch or arrowroot flour
1 15 oz can coconut cream whipped, for topping
Fresh berries for topping
Mint leaves for garnish

Instructions

Preheat oven to 200ºF and line a baking sheet with parchment paper.
Using a hand mixer beat egg whites on medium speed in a medium mixing bowl until soft peaks form, about 2 minutes.
4 large egg whites
With mixer on, gradually add sugar, turning speed up to high. Beat for 3-5 minutes until stiff peaks form.
1 cup granulated sugar
Add lemon juice, vanilla and cornstarch or arrowroot powder and gently fold in with a spatula.
1 teaspoon lemon juice, ½ teaspoon vanilla, 1 teaspoon cornstarch or arrowroot flour
Pour mixture onto parchment paper and shape into roughly an 8 or 9-inch wide circle, flattening the top and smoothing the sides.
Bake for about 90 minutes, avoiding opening the oven door as much as possible.
Turn off oven and allow pavlova to cool completely in the oven, about 1 hour.
Once cool, top with coconut whip cream, fresh berries and mint leaves. Slice and serve immediately!
1 15 oz can coconut cream, Fresh berries, Mint leaves

Notes

Storage: Store any leftovers in an airtight sealed container at room temperature for 1-2 days. Try to keep it in a dry storage place as this sweet treat is incredibly sensitive to temperatures. I don't recommend storing the pavlova in the fridge as it will become soggy.

Nutrition