Coconut Pavlova With Summer Fruit Salad

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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's all good!!”
1hr 15mins

Ingredients Nutrition

  • 3 egg whites
  • 34 cup sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon plain vinegar
  • 12 cup shredded coconut
  • 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


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a