Coconut mini pavlovas (Print Version)
# Ingredients:
→ Meringue
01 -
4 egg whites
02 -
1/4 teaspoon cream of tartar
03 -
Pinch of salt
04 -
1/2 teaspoon vanilla extract
05 -
1/2 cup sweetened shredded coconut, lightly toasted
06 -
1 cup sugar, split into portions
→ Coconut Custard
07 -
7 ounces coconut milk
08 -
1/4 cup sugar
09 -
2 1/2 tablespoons cornstarch
10 -
1/4 teaspoon sea salt
11 -
1/2 cup whole milk
12 -
2 egg yolks
13 -
1/2 teaspoon coconut extract
# Instructions:
01 -
Heat your oven to 200°F. Line two large baking sheets with nonstick mats or parchment paper.
02 -
Using a mixer and its whisk attachment, combine egg whites, salt, and cream of tartar. Whip for a minute or two until foamy, then add 2/3 cup of the sugar slowly while whisking. Keep whisking until thick and glossy, about 2-3 minutes.
03 -
Blend in vanilla extract, then test for stiff peaks by dipping the whisk into the mixture and flipping it upside down. If the peaks hold their shape, it's good to go.
04 -
Gently fold the rest of the sugar (1/3 cup) into the meringue, being careful not to deflate the airy texture.
05 -
With a star-tipped piping bag, create round bases (about 2 inches wide) on baking sheets and add a rim to make a nest shape. Dust with toasted coconut flakes if you like.
06 -
Bake for two hours until the nests are dry and crispy. Turn off the oven and leave them inside for 3-4 more hours, or overnight, to ensure they fully dry.
07 -
In a small pan, mix sugar, cornstarch, and sea salt. Slowly pour in whole milk while whisking until smooth. Stir in coconut milk, egg yolks, and coconut extract.
08 -
Cook over medium heat, stirring constantly, until it thickens quickly (around 5 minutes). Take it off the heat and whisk until smooth.
09 -
Pour the custard through a fine mesh strainer into a heatproof bowl to remove any lumps. Place plastic wrap directly on its surface to prevent a skin from forming, then refrigerate until cold.
10 -
Stir the chilled custard until it's smooth again. Add about a tablespoon of it to each meringue nest, and if you feel fancy, drizzle melted chocolate and sprinkle toasted coconut on top.
# Notes:
01 -
If you don't have a piping bag, hand-shape the meringues for a more homemade look.