Tropical flavours are at the fore in this gorgeous pav. We've gone with bananas on top, but pineapple, lychees, mangosteen, or all of the above would work well, too. The coconut yoghurt makes this a good choice for dairy-intolerant guests.
- 150 gm (about 4) eggwhites
- 190 gm caster sugar
- 30 gm coconut sugar (see note)
- 1½ tsp white vinegar
- 50 gm shredded coconut
- 1 tsp cornflour
- 500 gm coconut yoghurt
- Thickly sliced banana, to serve
- Coconut flakes, coarsely chopped salted peanuts and lime wedges, to serve
- 150 gm coconut sugar (see note)
- 250 ml (1 cup) coconut cream
- Juice of ½ lime
- 1Preheat oven to 150°C. Trace a 15cm x 30cm rectangle on a piece of baking paper and place pencil-side down on a lightly oiled oven tray. Whisk eggwhites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes), then, with motor running, gradually add caster sugar and coconut sugar and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, then fold in shredded coconut and cornflour. Spread evenly within the rectangle template, place in oven, immediately reduce temperature to 120°C and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and cool completely in oven with door closed (at least 6 hours or overnight). Meringue will keep in an airtight container for 2 days.
- 2Meanwhile, for coconut caramel, stir coconut sugar and 80ml water in a saucepan over medium-high heat to dissolve sugar, bring to the boil and cook until reduced to a thick syrup (4-5 minutes). Remove from heat, add coconut cream and lime juice and chill until thick (1-1½ hours). Caramel will keep refrigerated for a week.
- 3Top pavlova with coconut yoghurt, banana, coconut caramel, coconut flakes and peanuts, and serve immediately with lime wedges.
Coconut sugar is available from select supermarkets and health-food shops.