These Mini Pavlovas with Coconut Whipped Cream make the perfect light & fresh dessert! Load them up with your favourite berries, fruits or jam!
Let’s talk about my latest obsession, shall we? Pavlovas!
A crispy meringue
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:
- Whip your egg whites to stiff peaks!
- Gently fold in cornstarch to get that marshmallowy centre
- 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!
This recipe for mini pavlovas with whipped coconut cream is even better than a traditional pavlova because we’re making individual 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 😉
A few notes on the recipe
To make these mini pavlovas with coconut whipped cream, it’s best to use room temperature eggs.
If you’ve just taken your eggs out of the fridge and want to start making this right away, place your eggs in a bowl of warm water for 5 minutes. This will help bring them to room temperature quickly!
It will take about 8-10 minutes for your meringue to reach stiff peaks. You’ll know the meringue is ready when you pull your beater out and the peaks are glossy, shiny and don’t tip over.
You can use a piping bag with a piping tip to make these mini meringues, or you can just use a spoon to dollop little circles onto your baking sheet. Both methods will give you the same result. 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.
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
Ton’s of passionfruit is my absolute favourite to top these with though!
More dessert recipes to tryPrint
This light and fresh dessert is crispy, creamy, and filled with fresh fruit!
- 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:
- Fresh mint
- Passionfruit (A must!)
- Preheat the oven to 250 degrees F and line a baking pan with parchment paper.
- Add the egg whites to a stand mixer and beat on high for about 1 minute until frothy.
- 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.
- Gently fold in the lemon juice, vanilla extract and cornstarch. (Do it gently! You don’t want to deflate your meringue!)
- Use a piping bag to pipe meringues onto a baking sheet
- 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.
- 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)
- Add the vanilla extract and cane sugar and whip on high until smooth and the whipped cream forms soft peaks.
- Scoop a dollop of whipped coconut cream into the center of each pavlova and top with fruit
I used the Wilton 1m piping tip to pipe these mini pavlovas
Top these with any of your favourite toppings!
- 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