Coconut pavlovas with banana and passionfruit
Want to give a twist to a Kiwi favourite for Christmas or a special occasion? Whip up these stunning individual pavlovas ahead of time, then lace them with fresh fruit and shredded coconut.
- 1 hr 15 mins preparation
- Serves 6
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Ingredients
Coconut pavlovas with banana and passionfruit
- 6 egg whites
- 1 1/2 cup (330g) caster sugar
- 2 teaspoon cornflour
- 1 teaspoon white wine vinegar
- 1 cup (75g) shredded coconut
- 300 millilitre thickened cream, whipped
- 2 bananas, sliced
- 3 passionfruit
- 1/2 cup (25g) flaked coconut, toasted
Method
Coconut pavlovas with banana and passionfruit
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1Preheat the oven to 170°C (150°C fan-forced). Line a large oven tray with baking paper.
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2Beat egg whites and a pinch of salt in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until sugar is dissolved between additions Beat in the cornflour and vinegar on low speed, then fold in the shredded coconut.
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3Drop six equal amounts of the mixture onto the prepared tray. Use the back of a spoon to shape the pavlovas with an indent in the centre.
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4Bake the pavlovas for 5 minutes, then reduce the temperature to 120°C (100°C fan-forced); bake for a further 40 minutes or until dry to touch. Turn the oven off; cool the pavlovas in the oven with the door ajar.
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5Serve the pavlovas topped with cream, banana and passionfruit pulp. Sprinkle with flaked coconut.
Notes
Not suitable to freeze or microwave. Pavlovas can be made up to 3 days ahead; store in an airtight container in a cool dry place. Top with cream and fruit just before serving.
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