Use whatever in-season fruit you like for the topping here, and if you're not dairy-free, a dollop of regular whipped cream would be delicious in place of the coconut cream.
Author: Jeanine Donofrio
Recipe type: Dessert
Serves: 8 4-inch 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
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.
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.
Top pavlovas with a spoonful of coconut cream, berries and mint.
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.
Recipe by Love and Lemons at https://www.loveandlemons.com/pavlovas-lemon-coconut-cream/