Pavlovas With Lemon Coconut Cream

Egg whites: The main base for the meringue, they whip up into a fluffy, airy texture.

Sugar: Sweetens the meringue and helps it hold its shape when baked.

Vanilla extract: Adds a warm, sweet flavor to the meringue.

Vinegar: Helps stabilize the egg whites so the meringue stays firm.

Cornstarch: Keeps the meringue soft inside while crisp on the outside.

Coconut cream: A thick, creamy ingredient that makes the topping rich and tropical.

Lemon juice: Adds a fresh, tangy flavor to balance the sweetness.

Powdered sugar: Sweetens and smooths the lemon coconut cream topping.

One of the trickiest parts of making these pavlovas is getting the meringue just right—especially when you’re beating the egg whites until they form stiff peaks. Here’s how to do it step by step so your pavlovas turn out light and fluffy every time:

1. Make sure your bowl and beaters are completely clean and dry. Even a tiny bit of oil or water can stop the egg whites from whipping up properly.
2. Start beating the egg whites on medium speed until they look foamy and soft peaks start to form. Soft peaks mean when you lift the beaters, the peaks flop over gently.
3. Add the sugar slowly, one tablespoon at a time, while continuing to beat. This helps the sugar dissolve and keeps the meringue smooth and shiny.
4. Keep beating until you see stiff peaks. That means when you lift the beaters, the peaks stand straight up without falling over.
5. Be careful not to overbeat, or the meringue can get dry and crumbly.

Getting this right makes your pavlovas super light and crisp on the outside but soft inside. The sugar also helps give the meringue that beautiful glossy look and sweet flavor.

When I first tried this, I added all the sugar at once and ended up with grainy meringue that didn’t hold its shape. Slowly adding the sugar made a huge difference! Also, I like to use a glass or metal bowl because plastic can hold onto oils that stop the egg whites from whipping properly. It’s a small step that really helps.

Once you master this, the rest of the pavlova comes together easily, and you get to enjoy that dreamy lemon coconut cream topping on a perfect, fluffy base.

• egg whites - Substitute with aquafaba: Aquafaba, the liquid from a can of chickpeas, mimics the properties of egg whites and can be whipped to stiff peaks.

• sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor, though it may darken the color of the pavlova.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor that complements the coconut and lemon.

• vinegar - Substitute with lemon juice: Lemon juice can provide the necessary acidity to stabilize the egg whites, similar to vinegar.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder can thicken and stabilize the meringue just like cornstarch.

• coconut cream - Substitute with heavy cream: Heavy cream can be whipped to a similar consistency, though it will lack the coconut flavor.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, providing a slight variation in taste.

• powdered sugar - Substitute with granulated sugar: Granulated sugar can be processed in a blender to create a fine powder similar to powdered sugar.

• To keep your pavlovas fresh and crisp, store them in an airtight container at room temperature. Avoid placing them in the refrigerator as the humidity can make them soggy.
• If you need to store the lemon coconut cream separately, transfer it to a sealed container and refrigerate. It will stay fresh for up to 3 days.
• When ready to serve, allow the lemon coconut cream to come to room temperature for about 10-15 minutes. This will make it easier to dollop onto the pavlovas.
• For longer storage, you can freeze the pavlovas without the lemon coconut cream. Place the cooled pavlovas in a single layer on a baking sheet and freeze until solid.
• Once frozen, transfer the pavlovas to a freezer-safe container or bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 1 month.
• Thaw the pavlovas at room temperature for about 30 minutes before serving. Avoid thawing in the refrigerator to maintain their crisp texture.
• If you have leftover lemon coconut cream, you can freeze it as well. Pour it into an ice cube tray and freeze until solid. Then, transfer the cubes to a freezer-safe bag or container.
• Thaw the lemon coconut cream cubes in the refrigerator overnight or at room temperature for a few hours. Whisk to restore its smooth consistency before using.

• Preheat your oven to 250°F (120°C). Place the pavlovas on a baking sheet lined with parchment paper. Warm them for about 10 minutes, just until they regain their crispness. Be careful not to overheat, as this can cause the meringue to become chewy.

• If you're in a hurry, use a toaster oven set to a low temperature. Place the pavlovas inside for 5-7 minutes. Keep a close eye to ensure they don't brown or burn.

• For a quick fix, use a microwave-safe plate and microwave the pavlovas on a low setting for 10-15 seconds. This method is less ideal as it can make the meringue slightly chewy, but it works in a pinch.

• If you have an air fryer, set it to 250°F (120°C) and place the pavlovas inside for 5-7 minutes. This method helps maintain their crisp texture without drying them out.

• To reheat the lemon coconut cream, use a double boiler or a heatproof bowl set over simmering water. Stir continuously until it reaches the desired temperature. Avoid direct heat to prevent curdling.

• Alternatively, you can gently warm the lemon coconut cream in the microwave on a low setting, stirring every 10-15 seconds until smooth and warm.

• Oven: Used to bake the meringues at a low temperature to achieve a crisp exterior and soft interior.

• Baking sheet: Provides a flat surface for the meringue nests to bake evenly.

• Parchment paper: Prevents the meringues from sticking to the baking sheet.

• Mixing bowl: Used to beat the egg whites and mix the meringue ingredients.

• Electric mixer: Essential for beating the egg whites to soft and stiff peaks efficiently.

• Spatula: Helps in gently folding in the vanilla extract, vinegar, and cornstarch into the meringue.

• Measuring cups: Ensures accurate measurement of the sugar and coconut cream.

• Measuring spoons: Ensures precise measurement of the vanilla extract, vinegar, cornstarch, lemon juice, and powdered sugar.

• Whisk: Used to whisk together the coconut cream, lemon juice, and powdered sugar until smooth.

• Spoon: Helps in spooning the meringue onto the baking sheet to form nests.

• Cooling rack: Allows the meringues to cool completely after baking.

• Serving plate: Used to present the pavlovas with the lemon coconut cream topping.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the cooking process.

Use a stand mixer: A stand mixer can beat the egg whites while you prepare other components, making the process more efficient.

Chill the coconut cream: Place the coconut cream in the fridge the night before to ensure it whips up quickly and smoothly.

Preheat the oven early: Start preheating the oven before you begin making the meringue to avoid waiting later.

Clean as you go: Washing utensils and bowls immediately after use keeps your workspace organized and saves cleanup time at the end.