mini pavlovas with coconut whipped cream

Mini pavlovas with coconut whipped cream

  • Author: Jess
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 60 minutes
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Might this light and fresh dessert that 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: 


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


  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 



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