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–+ servings

Pavlovas With Lemon Coconut Cream

A delightful dessert with a crisp meringue shell, topped with tangy lemon coconut cream.
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Preparation Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Course: Dessert
Cuisine: Australian
Servings: 6 servings
Calories: 150 kcal

Ingredients 

Meringue

  • 4 egg whites
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon vinegar
  • 2 teaspoon cornstarch

Lemon Coconut Cream

  • 1 cup coconut cream
  • 2 tablespoon lemon juice
  • 2 tablespoon powdered sugar

Instructions 

  1. Preheat the oven to 250°F (120°C). Line a baking sheet with parchment paper.
  2. In a clean mixing bowl, beat the egg whites until soft peaks form.
  3. Gradually add the sugar, one tablespoon at a time, beating well after each addition until stiff peaks form.
  4. Gently fold in the vanilla extract, vinegar, and cornstarch.
  5. Spoon the meringue onto the prepared baking sheet, forming six small nests.
  6. Bake for 1.5 hours, then turn off the oven and let the meringues cool completely inside.
  7. In a separate bowl, whisk together the coconut cream, lemon juice, and powdered sugar until smooth.
  8. Top each meringue with a dollop of lemon coconut cream before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 30g | Protein: 2g | Fat: 5g | Saturated Fat: 4g | Sodium: 20mg | Potassium: 50mg | Fiber: 1g | Sugar: 25g | Vitamin C: 2mg | Calcium: 10mg | Iron: 0.5mg

Keywords

Coconut, Lemon, Pavlova
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