These Coconut Pavlovas topped with Pineapple Curd and Fresh Fruit will have you dreaming of palm trees and sandy beaches!
Today’s dessert is taking us straight to the tropics folks!
You guys….have you ever tried pavlova? If you haven’t, seriously, you’ve been missing out. Pavlova is a meringue-based dessert that has a delicately, crispy crust with a soft, light marshmallowy inside that’s absolutely to die for. It’s often topped with whipped cream and fresh fruit.
And my tropical version? Brace yourself. I’ve added some unsweetened coconut to the pavlova and then topped it with a refreshingly sweet pineapple curd, whipped cream and fresh fruit.
If you’re new to homemade pineapple curd, it’s a snap to make. It can be made several days in advance, because it will keep in the refrigerator for up to one week. It’s creamy and sweet, and you’ll only need 4 ingredients, eggs, pineapple juice, sugar and butter and about 15 minutes from start to finish.
You can pipe your mini pavlovas (about 4 inch in diameter) or just spoon the meringue mixture onto baking sheets lined with parchment paper. Depends on if you want fancy-schmancy or the more rustic look. Frankly, both are fab! You’ll want to make sure to make a small well in the center of each mini pavlova to hold the curd, fresh whipped cream and fruit. I used a tiny heart cookie cutter to make those adorable kiwi hearts. Cuteness overload, right?!
I think you may need to grab a beach chair and pretend you’re on a tropical island while you’re indulging in these little beauties for the full effect! Enjoy!
- Pineapple Curd:
- 1 cup pineapple juice
- 1 cup granulated sugar
- 6 large eggs room temperature
- 1/2 cup one stick, unsalted butter, room temperature, cut into small cubes
- 6 egg whites
- 1 1/2 cups granulated sugar
- 1 1/2 tsp. vanilla extract
- 2 tsp. cornstarch
- 1/3 cup unsweetened shredded coconut
- Whipped Cream:
- 1 cup cold heavy cream
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- Garnish: fresh pineapple chunks fresh raspberries, fresh kiwi cut into cubes or hearts
Pineapple Curd: In a large heavy saucepan, whisk together pineapple juice, sugar, and eggs.
Stir in the butter and cook over low heat, whisking constantly, until thickened, about 10 minutes. Remove from heat. Transfer to bowl and chill, covering surface with plastic wrap to keep a skin from forming. The curd will thicken as it cools. Curd can be stored in refrigerator for up to one week.
Pavlova: Preheat oven to 225 degrees. Line two large baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a whisk attachment, beat egg whites for 1 minute until soft peaks form. Slowly add sugar and continue to beat for 8-10 minutes until stiff peaks form.
Add vanilla with spatula until well blended.
Add cornstarch and coconut with spatula and continue to mix until well combined.
Pipe onto prepared sheet into approximately 4 inch circles using a Wilton 1M tip. You can also just spoon into 4 inch circles. Make a small well with a spoon into the center or each circle. Bake at 225 degrees for 1 hour 15 minutes. Turn oven off and leave meringues in oven without opening the door for an additional 30 minutes. Remove from oven and let cool on wire racks.
Whipped Cream: Whip the cream with a hand mixer. When it starts to thicken, add sugar and vanilla. Continue to beat until firm being careful not to overbeat.
Assembling: Top each pavlova evenly with some pineapple curd, a dollop of fresh whipped cream and then garnish with fresh fruit.