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Coconut-caramel pavlova

This pavlova recipe is a pure taste of the tropics, with a coconut yoghurt taking the place of the usual whipped cream. Be creative with your toppings, whether that means lychee, mangosteen or another summer favourite.

  • Serves 6
  • 30 mins preparation
  • 1 hr 30 mins cooking plus cooling
Coconut-caramel pavlova

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.

Ingredients

  • 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
Coconut caramel
  • 150 gm coconut sugar (see note)
  • 250 ml (1 cup) coconut cream
  • Juice of ½ lime

Method

  • 1
    Preheat 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.
  • 2
    Meanwhile, 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.
  • 3
    Top pavlova with coconut yoghurt, banana, coconut caramel, coconut flakes and peanuts, and serve immediately with lime wedges.

Notes

Coconut sugar is available from select supermarkets and health-food shops.

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