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.