Pavlovas with Lemon Coconut Cream

Pavlovas with Lemon Coconut Cream / loveandlemons.com

For me, there’s such an overlap between cooking and traveling – I just love navigating new recipes as much as I love exploring new places. I’m in my happy place when I’m getting lost, trying new things and tasting new foods… whether in my kitchen or somewhere around the world.

We’ve had a serious case of wanderlust lately. Jack and I have spent a good amount of time in Europe and Asia, but one place that’s been high on our travel list is New Zealand. By an amazing stroke of coincidence, Air New Zealand approached us to partner up for their Calling all Travelers campaign.

What does that mean? It means you can win a trip to New Zealand by creating your own action-packed-food-&-wine-or-whatever-you-like itinerary. And while we’re all planning our Kiwi adventures (and maybe sampling some New Zealand wine on the flight…), why not be adventurous, start at home, and make an NZ recipe that we’ve never tried before?

Pavlovas with Lemon Coconut Cream / loveandlemons.com

Pavlovas were created in honor of the Russian ballerina Anna Pavlova in the 1920’s while she was touring through New Zealand. We had fun recreating this meringue dessert. I had never made one before but I love a new challenge. They’re crispy on the outside and are sort of like a marshmallow in the center. They’re usually topped with whipped cream but I used a lemony version of my go-to coconut cream with berries and fresh mint.

Pavlovas with Lemon Coconut Cream / loveandlemons.com

If you’re like us and are looking for a spring getaway, (with comfortable seating of course!)check out some really great travel deals Air New Zealand is offering. Or click over and build a customized vacation itinerary (before March 31st) for a chance to win a trip of your own!

This post is in partnership with Air New Zealand as part of their Calling All Travelers campaign. Check out their video and round trip tickets for as low as $1K! Thank you for supporting the sponsors that keep us cooking! 

5.0 from 4 reviews
Pavlovas with Lemon Coconut Cream
 
Serves: 8 4-inch pavlovas
Ingredients
pavlovas:
  • 4 large egg whites
  • 1 cup caster sugar, or fine white sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • ½ teaspoon vanilla
  • pinch of salt
for the topping:
  • solids from 2 cans full fat coconut milk, refrigerated overnight
  • ⅓ cup sifted powdered sugar
  • a few drops vanilla extract
  • a few drops lemon oil
  • 2 cups mixed berries & mint
Instructions
  1. For the pavlovas, I followed the instructions from this recipe exactly (using an electric mixer to beat the egg whites). Let them cool to room temp before topping with the cream.
  2. Make the coconut cream: remove your coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use. Use an electric mixer to whip the coconut cream until fluffy. Add powdered sugar, vanilla and lemon and mix again.
  3. Top pavlovas with a spoonful of coconut cream, berries and mint.
  4. Serve immediately.
Notes
For the coconut cream: every now and then you get a can where the solids won't separate. I've had consistently good luck with the 365 Whole Foods brand full fat canned coconut milk. And/or Trader Joe's sells canned "coconut cream" that doesn't require separating.

Pavlova recipe adapted from here and many places on the internet.

 


If you make this, let us see! Tag your photo with #loveandlemons on Instagram.

51 comments

  1. Erica House from ericadhouse.com on said:

    (1) New Zealand has been on my bucket list for years
    (2) These Pavlovas look divine!

  2. Serena from Sparklestyleandiy,blogspot.com on said:

    I have never heard of Pavlovas, but now they’re on my list of things to make. Can’t wait to try them out. Thanks for sharing recipes from other countries, it’s always neat to try.

  3. Zooey on said:

    Looks delicious!

    I have to ask — where did you get that plate with the gold trim in the first photo (the one on top)? My great-grandmother had a set of these and I’ve never seen them anywhere else before!

    • jeanine from loveandlemons.com on said:

      I got it at a thrift store in Chicago 🙂

  4. Andrea on said:

    These look great! I’ve never made meringue before, but this makes me want to try. 🙂 When the recipe says to whisk the egg whites with salt, I assume that means by hand. Is it ok to use a mixer or would that affect the texture? Thanks!

    • jeanine from loveandlemons.com on said:

      Definitely use an electric mixer (I used my stand mixer), it takes awhile for peaks to form and would be a big arm workout if you tried it by hand 🙂 (thanks for pointing that out I’ll include that in my notes!)

  5. Andrea on said:

    Thanks so much! That’s actually quite a relief… 🙂

  6. I’ve never made a pavlova either but I’m planning to try soon, and of course your version sounds wonderful. I’d also love to go to New Zealand someday .. it’s on the bucket list!

  7. I love pavlovas! I was thinking about making one this weekend for spring, so same wavelength! This is gorgeous, I can’t wait to try this recipe!

  8. Virginia on said:

    I am also experiencing wanderlust. These pavlovas look beautiful and remind me of the first one I ever saw, that I have to say, is pretty impressive. I’ve loved the idea of them since. Check out this cake-style pav. (not my blog, but cool Aussie food blog) http://www.whatkatieate.com/double-chocolate-raspberry-pavlova/

  9. Leah from grainchanger.com on said:

    These pavlovas look divine! I just heard of these recently and have been dying to try them. Adding to my must-make ASAP list!

    and New Zealand sounds incredible. I could go for a vacay like that right about now 🙂

  10. My little heart breaks every time I see a meringue or pavlova! Food science, please create a vegan version!

  11. These look sooooo good and they remind me of my childhood because at the time, my gran’s pavlovas were my favourite dessert (well, that and lemon meringue pie). I like mine topped with TONS of berries, so these are right up my alley!

  12. Sarah from thegourmetgourmand.com on said:

    This is so beautiful! I am seriously jealous of your food photography skills. Not to mention the recipe sounds absolutely divine. I’ve never seen lemon oil at the grocery store… is this just expressed from the lemon peel, or can you buy it somewhere?

    • jeanine from loveandlemons.com on said:

      Hi Sarah, you can just use lemon zest if that’s easier! I find lemon oil in the baking section with the vanilla extract, almond extract, etc. (Simply Organic makes the one I have).

  13. Love your idea of using coconut as a topping! I’m a New Zealander, and pavlova is a personal love. Traditionally, it’s made into a ‘cake’ but there are lots of versions now of single serve pavs. I use white vinegar, not white wine, and this with the cornstarch is what gives it the marshmallowy texture in the center. I love it most with raspberries, although kiwifruit is the trad way to go. I’ve got an absolutely O.T.T. (over-the-top) version on my site http://www.sharedkitchen.co.nz made with Limoncello, raspberries and cream (and it’s in American measures,too), topped with mini meringues! And there are heaps of tips on meringue making. I’d love to meet you in NZ if you return!

    • jeanine from loveandlemons.com on said:

      Thanks Julie, I’ll have to check out your version! I’ll let you know next time we’re on our way to NZ 🙂

  14. So lovely! Also, New Zealand?? I’m on it! Clicking over to the site and fingers crossed I win. Someone’s gotta, right?

  15. Meghan from oatgasm.blogspot.com on said:

    Pavlovas are my absolute favorite things ever (to make and eat) and these have such a lovely springtime flair! I would have never thought to replace the topping with coconut whip. (And also, those gold trim plates are stunning!)

  16. Pingback: Currently Crushing On. | How Sweet It Is

  17. June Burns on said:

    What a pretty dessert! Pavlovas really are lovely 🙂 This variation sounds fabulous!

  18. All of your food is so beautiful. I would be honored if you guys would check out my cooking vlog. The kick ash kitchen.

  19. Rachel on said:

    Yay – a good ol’ pav! I’m a Kiwi (aka New Zealander) too and pavlova is one of my absolute favourite desserts. I made one yesterday and it was yum. Great idea with the lemon coconut cream. So pleased you have had a taste of our little piece of paradise.

  20. I had no idea pavlovas were a New Zealand thing. Yours are just gorgeous and that cream sounds to die for! I’m dreaming of going to NZ too some day :-).

  21. lucy from lucysways.com on said:

    this looks amazing!! and love those gold trimmed plates.

  22. Renee on said:

    those looks amazing. I have to give this a try

  23. Air New Zealand was seriously the best flights i have ever taken… 14 hours was a dream, which i realized sounds nuts but seriously they were so lovely and served some awesome wine!! Only thing better was actually landing in that amazing country. So much beauty. xo

  24. Cleo on said:

    Expats living in AU and recently went to South Island, NZ; spectacular. The venison and lamb shanks are must tries. Fell in love with a pinot noire named Roaring Meg from a winery outside of Queenstown if you would like a pretaste of to come. Pavlova is also claimed by Aussie’s but as an American they are just delicious.

  25. Gemma from cinnamongirldelights.blogspot.com on said:

    So beautiful! The meringue came out perfect!
    I love your plates and that measuring cup is to die for!<3

    xoxo

  26. Vicky from thingsimadetoday.com on said:

    Mmm these look great. I made a huge pavlova last night with lemon curd and blackberries. I love the idea of mini individual sized portions!

  27. Pingback: Friday Faves | Blueberries & Basil

  28. Pingback: Thursday Things 3.26.15 - just j.faye

  29. Pingback: 30 Delicious Things To Cook In April | Mars n Moon

  30. Pingback: 30 Delicious Things To Cook In April | SaltyPepper

  31. Pingback: 30 Delicious Things To Cook In AprilUpdates News | Updates News

  32. Alex on said:

    How long does the coconut cream keep? I’ve never made it before and am hoping to make/take these somewhere for an Easter dinner. Wondering if I can make it ahead and store it for 24 hours or have to bring the stuff to make it at the host’s like whipped cream?

    • jeanine from loveandlemons.com on said:

      You should be able to make it 1 day in advance and store it in the fridge (it’s thicker and less fluffy than whipped cream). Just keep it separate from the pavlovas until you’re ready to serve.

      • Alex on said:

        Thank you so much!

  33. Pingback: 30 Delicious Things To Cook In April | ViperZine

  34. Pingback: HolidayFun.co

  35. Pingback: 30 Delicious Things To Cook In April | ShopNetStyle.com

  36. Pingback: Pavlovas with Lemon Coconut Cream | West Island Blog

  37. Pingback: Happy Weekend: 5 Links I Love

  38. Pingback: 30 Delicious Things To Cook In April | GotOneFlix

  39. Pingback: 30 Delicious Things To Cook In April – Low Carb Survival

  40. Pingback: Pavlovas with Lemon Coconut Cream / loveandlemons.com - Gluten Free Recipes and Food

  41. David Miller from vacuumsealercenter.com on said:

    These look so good. And the presentation is so cute!I would love to make these at home….

Post a comment

Your email address will not be published. Required fields are marked *

Rate this recipe: