Mini Pavlovas with Kara Coconut Milk


  • 4 large egg whites.
  • 3/4 cup fine-grain-caster sugar
  • 2 teaspoon Lemon juice
  • 1 teaspoon corn flour
  • 1 teaspoon Vanilla extract
  • Assortment of fruits (Kiwi, Mango, Strawberries, Blueberries & Passionfruit)

For the Coconut Whipped Cream

  • 400ml Kara Coconut milk (chilled overnight or 5-6 hours)
  • 2 tablespoon raw sugar
  • 1 1/2 teaspoon Vanilla extract



  1. Preheat oven to 120ºC/250ºF.
  2. Line a large baking tray with parchment paper.
  3. Add the egg whites to a sterile mixing bowl and beat on high until frothy (about 1 minute).
  4. Continue to beat at high speed and gradually add one tablespoon of sugar at a time. Beat for about 10 minutes till stiff peaks are achieved.
  5. Mix together the lemon juice, corn flour, and vanilla extract. Add the mixture to the stiff egg whites and fold in using a spatula. Do this gently, without overmixing to avoid deflate the whipped egg white.
  6. Add the stiff egg whites to a piping bag, pipe as desired onto the prepared baking tray.
  7. Bake on the middle rack of the preheated oven for 40-45 minutes (until dry to the touch and not changed in color).
  8. Take the can of chilled coconut milk from the fridge (chilled overnight or 5-6 hours).
  9. Scoop out only the cream that has come to the top upon chilling. Leave the liquid behind as it will not be used.
  10. Add raw sugar and vanilla extract into the bowl of cream, then whip till soft peaks form.
  11. Keep the coconut whipped cream chilled, till ready to assemble the Pavlovas.
  12. Switch off the oven and leave the baked meringues in the oven for another 30-40 minutes. Removing the pavlovas from oven too quickly can cause them to crack and flatten.

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