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Coconut Pavlova With Summer Fruit Salad

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“Single serving pavlovas are a delicious start to this spectacular dessert! Prepare bite-sized pieces of summer strawberries, honeydew melon, peaches, pineapple and red grapes, and mix with a little honey. Add a scoop of vanilla ice cream to each pavlova and cover with fruit salad...it's all good!!”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • PAVLOVA
  • 3 egg whites
  • 34 cup sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon plain vinegar
  • 12 cup shredded coconut
  • TOPPING
  • 1 (600 g) bageurope's best summer fruit salad, defrosted
  • 1 tablespoon honey or 1 tablespoon maple syrup
  • 2 cups ice cream or 2 cups sorbet

Directions

  1. PAVLOVA: In the large bowl of an electric mixer, beat egg whites until soft peaks form. Slowly add sugar with mixer running, and beat until mixture is glossy and very thick, about 5 minutes. Beat in cornstarch. Gently fold in coconut.
  2. Spoon 6 (or 8 for smaller ) dollops onto a parchment lined baking sheet. Make a shallow indentation in center. Bake in preheated 250F oven for 1 hour, or until pavlovas are crisp to touch. Turn off oven and leave in oven to cool. Once cooled, stir in an airtight conainer for up to 2 days.
  3. TOPPING: Toss Summer salad with maple syrup or honey.
  4. ASSEMBLY: Place individual pavlovas on serving plates. Top with a scoop of ice cream and spoon fruit over.
  5. MAKE AHEAD: Pavlovas can be made ahead and frozen for up to 1 week. If frozen, serve straight from the freezer.

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