Pin it
Impress your guests with these mini pavlova nests that are light as air. Crunchy on the outside and soft in the middle, coconut cream fills them up with a dreamy vibe you'll love.
I first tried these at dinner with some Aussie buddies, and fell for how the crisp meringue played off the silky coconut filling.
Yummy Ingredients
- 1/2 cup sweetened coconut: toast it a little for a nice crunch.
- 1/2 teaspoon vanilla extract: adds awesome depth.
- 1/4 teaspoon cream of tartar: helps the egg whites whip up sturdy.
- 4 egg whites: bring them to room temp for a fluffy lift.
- 1/4 teaspoon salt: keeps your structure on point.
- 1 cup sugar: use it in parts so your meringue looks glossy.
- 1/4 teaspoon sea salt: lifts all the flavors.
- 1/2 teaspoon coconut extract: gets the coconut punch going.
- 2 egg yolks: make it super creamy.
- 200 ml coconut milk: gives classic island taste.
- 1/4 cup sugar: just sweet enough.
- 1/2 cup whole milk: ups the richness factor.
- 2 1/2 tablespoons cornstarch: thickens everything easily.
Step-By-Step Instructions
- Assembly:
- Spoon coconut cream into each nest, about a tablespoon or so. Go wild with toasted coconut or chocolate drizzle if you like.
- Finishing touches:
- Press the coconut cream through a fine strainer if needed, toss plastic wrap right on top so it doesn't dry out, and chill 'til it's nice and cool.
- Cooking the cream:
- Keep whisking over medium until the mix gets thick. It happens quick so stick by the stove. Pull it off the heat once it's thick and smooth it out with more whisking.
- Mixing the cream:
- In a small pot, blend sugar, cornstarch, and salt. Slowly add both milks while whisking. Stir in egg yolks and coconut extract until it's all smooth.
- Baking:
- Slide your meringues in for two hours—crisp is the goal, not brown. For max crunch, shut off the oven and leave them for three or four extra hours, door closed.
- Shape the nests:
- Fill up a piping bag with a star tip. Pipe out 5 cm circles for bases, then swirl up the edges to make little bowls. Sprinkle with that toasted coconut if you're feeling it.
- Meringue check:
- Beat in the vanilla till it's all worked in. Lift the whisk—if your peaks stay up strong, you're golden. Gently fold in the rest of the sugar to keep it airy.
- Whipping the whites:
- Pop egg whites, cream of tartar, and salt into your stand mixer. Whip a minute or two till foamy, then slowly shake in 2/3 of your sugar. Whip again for 2-3 minutes—look for shine and thickness.
- Get the oven ready:
- Fire up the oven to 95°C. Line two big baking sheets with parchment or silicone mats.
Good To Know
- Leave the nests plain (no filling) in a sealed container at room temp for up to 3 days.
- Whip up your coconut cream two days ahead and stash it in the fridge.
- This dessert's naturally gluten-free, so it works for lots of folks.
The texture gets me every time. The first time my family tried them, my nephew said it felt like "eating clouds with magic cream." That sums it up best for these tasty pavlovas.
Freshness Tips
Ungarnished meringue nests keep best in a sealed container somewhere cool and dry—moisture's their enemy. Store the coconut cream in the fridge and use it within three days.
Pin it
Switch It Up
Not into coconut? Swap coconut milk for whole milk and try a splash of vanilla or some lemon zest. Dairy-free works too—just use coconut milk. Instead of shredded coconut, go with fresh berries or chopped pistachios for topping.
Pavlova Origin
Pavlova takes its name from the famous Russian ballerina Anna Pavlova, who performed in Australia and New Zealand back in the 1920s. Both countries claim they invented it, but what's certain is the dessert's airy texture is a nod to her graceful dance moves. This mini twist gives you all the elegance in a handy little package.
Frequently Asked Questions
- → How do I prevent meringues from browning in the oven?
Keep the oven temperature low, around 200°F (95°C). If browning happens, it might be too hot. Once baked, let them dry inside the switched-off oven.
- → Can I swap out the coconut extract?
Yes! Try vanilla or almond extract for a unique but tasty twist.
- → What can I do with leftover custard?
Enjoy it as is, use it as a tart filling, or pair it with other sweet dishes.
- → Can I make the pavlova shells ahead of time?
Definitely. Bake the meringues 1–2 days ahead and store them in an airtight container at room temperature.
- → How can I whip up firm meringues?
Let egg whites come to room temperature and slowly mix in sugar until stiff, glossy peaks form.
- → What's the easiest way to fill the pavlova nests?
Use a piping bag or cut a corner off a zip bag for clean, neat filling.