Toasted Coconut Pavlovas

Toasted Coconut Pavlovas with Coconut Custard. Crisp meringue nests house a creamy coconut custard filling in these beautiful treats.

When I came across a post about a visit to Echo Restaurant in Palm Beach back in 2013 and found this recipe for mini pavlovas buried at the bottom, I knew right away that I needed to give these pretty babies their very own post, especially because they’re too perfect.

While these Toasted Coconut Mini Pavlovas with Coconut Custard are nowhere near as entrancing as Echo’s towering souffle, they are a pretty fancy little dessert you can whip up right at home. Crisp, coconut meringue “nests” are sprinkled with toasted coconut flakes, then filled with a dollop of silky coconut custard and drizzled with chocolate. Heavenly.

Almond Joy Overnight Oats

Despite the fact that they look elegant, there’s really not much to making meringues {or pavlovas}, or the custard filling for that matter, so there’s no need to shy away from giving them a go.

A FEW TIPS
Some people say that “old eggs” make better meringues, though I haven’t tested this theory. Don’t go as far as using expired eggs, but entertain the idea of using up the eggs that have been sitting in the fridge awhile over a fresh carton from the store.
Make sure your bowl {and your crack} is clean. Your egg crack, I mean. Even a teensy bit of egg yolk or fat will ruin your chances of achieving billowy meringue, so if you accidentally poke a yolk while you’re separating your eggs, don’t be lazy and start over with a clean bowl.
Check the weather report the day you’re planning on making your meringues. High humidity = sad, sticky meringues. Additionally, letting the meringues sit in the oven {once you’ve turned it off } with the door slightly cracked will help them dry out fully and stay crisp, so if you have time, it’s worth the wait.
Don’t skip the cream of tartar. I know it’s tempting since it’s not something most people have sitting around in their pantry, but it helps to stabilize the egg whites and ensure that your meringue stiffens up for smooth piping. If you really, really don’t want to spend the few bucks or make the trip to the store, 1/2 teaspoon lemon juice will work in a pinch. But just grab a container during your next grocery trip — it doesn’t expire, so it’ll last forever.
Not a fan of coconut? Omit the flakes & use a different extract. Just a drop will do! For the custard, replace the coconut milk with plain milk.
If you’re intimidated by the thought of piping the meringue nests, skip it and use an ice cream scoop instead. Plop mounds of meringue onto the prepared baking pan and make a well in the center with a spoon before baking. Done and done.
If you don’t plan on serving the pavlovas the same day that you make them, store them {unfilled} in an airtight container until you’re ready to fill them and serve them. Once they’re filled, the moisture from the custard will obviously encourage them to soften — so eat ’em up quick!

Click HERE for the coconut custard filling recipe.

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