These Mini Pavlovas with Coconut Whipped Cream make the perfect light & fresh dessert! Load them up with your favourite berries, fruits or jam!

mini pavlovas on a marble and wood cake stand

Let’s talk about my latest obsession, shall we? Pavlovas!

A crispy meringue that are soft and marshmallowy on the inside, filled with creamy whipped coconut cream, and topped with an assortment of berries and passionfruit.

Like really, can there be anything better? (Answer: no.) Meringues are my favorite texture in baking: like in this Lemon Meringue Pie Chia Pudding!

What is pavlova?

A pavlova is a meringue-based dessert that is usually filled with some sort of cream and topped with fruits, jams or sauce. The dessert was actually named after a ballerina by the name of Anna Pavlova. (I mean, it is a pretty elegant dessert after all!)

The dessert is actually super popular in Australia but has gained a lot of popularity in North America….and in my kitchen.

How to make pavlova

Pavlova is made with a *special* technique to make sure that your meringues come out crispy on the outside and soft and chewy on the inside.

Here’s are some tips to make a perfect pavlova meringue every time:

  1. Whip your egg whites to stiff peaks!
  2. Gently fold in cornstarch to get that marshmallowy centre
  3. Bake at 250 degrees F for 30-40 minutes, then turn the oven off and leave them in for another 30 minutes! (Don’t skip this step, or the meringues will fall flat!)

Then, all that’s left to do is fill them with some whipped cream and your favourite fruit!

Mini pavlovas

This recipe for mini pavlovas with whipped coconut cream is even better than a traditional pavlova because we’re making individually portioned pavlovas.

Besides the fact that they’re totally adorable, they’re also easy to grab and eat, rather than having to cut into a big pavlova and serve up slices. Also, let’s be honest – who doesn’t love anything mini-sized?

Mini pavlovas also take less time to bake in the oven since they’re smaller, so you can get to eating them quicker 😉

mini pavlovas on a white marble counter topped with fresh fruit and mint leaves

Tips for making this recipe perfectly

  • Use room temperature eggs for best results. They will whip up the best into the meringue.
  • If you don’t want to wait for your eggs to come to room temperature, place your cold eggs in a bowl of luke-warm (NOT hot) water for 5 minutes.
  • Make sure your meringue comes to stiff peaks. You’ll know the meringue is ready you pull the beater out and the peaks are glossy, shiny and don’t tip over. This will take about 8-10 to whip up to this state.
  • Use a piping bag with a piping tip to make the mini meringues with a nice shape. You can also use a page spoon to dollop circles onto your baking sheet.
  • If you want to make the meringues look like the ones in this recipe, I used a Wilton 1m piping tip to pipe the mini pavlovas.
  • To make the coconut whipped cream, you’ll want to use a high-quality full-fat coconut cream from a can. Light coconut cream won’t whip well. You can alternatively buy pre-whipped coconut cream if you prefer to.

Topping ideas

I love fresh berries and passionfruit to top these pavlovas, but you can really top them with whatever you like!

Here’s some other great topping options:

  • Chocolate sauce
  • Caramel sauce
  • Berry jams
  • Chocolate shavings
  • lemon curd

Substitutions

If you are not dairy-free, you can use regular whipping cream for the filling in these pavlovas, or even mascarpone or ricotta cheese.

You can also substitute the vanilla extract with other flavours, like almond extract or lemon zest to get the desired flavour you like.

Mini pavlova on a cake stand topped with berries

More dessert recipes to try

If you tried these Mini Pavlovas with Coconut Whipped Cream or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on PinterestInstagram and Facebook for even more deliciousness!

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mini pavlovas on a white marble counter topped with fresh fruit and mint leaves

Mini Pavlovas with Coconut Whipped Cream

  • Author: Jessica Hoffman
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

This light and fresh dessert is crispy, creamy, and filled with fresh fruit!


Ingredients

Scale

Pavlovas

  • 4 large egg whites, at room temperature
  • 3/4 cup sugar
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cornstarch

Coconut whipped cream

Other

  • Berries
  • Fresh mint 
  • Passionfruit (A must!) 

Instructions

  1. Preheat the oven to 250 degrees F and line a baking pan with parchment paper. 
  2. Add the egg whites to a stand mixer and beat on high for about 1 minute until frothy. 
  3. Slowly start adding the sugar, 1 tbsp at a time and continue to beat on high for 8-10 minutes until stiff peaks form and the sugar is well incorporated. 
  4. Gently fold in the lemon juice, vanilla extract and cornstarch. (Do it gently! You don’t want to deflate your meringue!) 
  5. Use a piping bag to pipe meringues onto a baking sheet 
  6. Bake at 250 degrees for 30-40 minute until dry to the touch. Turn off the oven and leave the meringues in the oven for another 30 minutes before removing. 
  7. To make the coconut whipped cream, remove the can from the fridge and scoop out just the cream on top  (the cream and liquid will have separated in the fridge)
  8. Add the vanilla extract and cane sugar and whip on high until smooth and the whipped cream forms soft peaks.
  9. Scoop a dollop of whipped coconut cream into the center of each pavlova and top with fruit 

 


Notes

Use room temperature eggs for best results. They will whip up the best into the meringue.

If you don’t want to wait for your eggs to come to room temperature, place your cold eggs in a bowl of luke-warm (NOT hot) water for 5 minutes.

Make sure your meringue comes to stiff peaks. You’ll know the meringue is ready you pull the beater out and the peaks are glossy, shiny and don’t tip over. This will take about 8-10 to whip up to this state.

Use a piping bag with a piping tip to make the mini meringues with a nice shape. You can also use a page spoon to dollop circles onto your baking sheet.

If you want to make the meringues look like the ones in this recipe, I used a Wilton 1m piping tip to pipe the mini pavlovas.

To make the coconut whipped cream, you’ll want to use a high-quality full-fat coconut cream from a can. Light coconut cream won’t whip well. You can alternatively buy pre-whipped coconut cream if you prefer to.


Nutrition

  • Serving Size: 1 pavlova
  • Calories: 160
  • Sugar: 22g
  • Fat: 7g
  • Saturated Fat: 6g
  • Carbohydrates: 23g
  • Fiber: 1g
  • Protein: 3g

Keywords: how to make pavlovas, mini pavlovas, dairy-free pavlovas