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Toasted Coconut Pavlova

Toasted Coconut Pavlova with Mango Curd

Warning: Toasted Coconut Pavlova, accented with homemade mango curd and heaps of tropical fruit, has been known to induce serious vacation vibes. 

Course Dessert
Cuisine Australian
Keyword coconut pavlova recipe, mango pavlova, pavlova recipe with mango
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Servings 6
Calories 300 kcal
Author Denisse

Ingredients

FOR THE MANGO CURD:

  • 1 large mango or 2 smaller mangos peeled and chopped
  • 2 tablespoons -1/4 cup sugar depending on the sweetness of the mango
  • 3 tablespoons lime juice
  • Pinch of salt
  • 4 large egg yolks
  • ¼ cup butter

FOR THE PAVLOVAS:

  • 4 large egg whites
  • 1/8 teaspoon cream of tartar
  • 1 cup powdered sugar sifted
  • Pinch of salt
  • 1 teaspoon pure vanilla extract
  • 1/3 cup unsweetened coconut flaked or shredded plus more for garnish
  • Assorted tropical fruit such as kiwi, mango, papaya and passion fruit

Instructions

  1. To make the mango curd, puree the mango, sugar, lime juice and salt in a food processor, scraping down the sides as needed, until a smooth consistency is reached. Add yolks and puree for another 10-15 seconds. Strain mixture through a mesh sieve into a metal bowl, pressing on solids with back of a spatula. Discard solids.
  2. Set the metal bowl over a saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk puree until thickened and a thermometer registers 170°, about 10 minutes. Remove from over saucepan and gradually whisk in butter. Cover and refrigerate for several hours or overnight.

  3. Preheat the oven to 275°. Line two baking sheets with parchment paper and lightly spray with cooking spray. Using an electric mixer, beat the egg whites in a large bowl with the cream of tartar at medium speed until frothy. Beat in the sugar, 1 tablespoon at a time, until the meringue is thick and glossy. Beat in the vanilla extract, then fold in the shredded coconut.

  4. Spoon or pipe mixture into about six 3 inch circles, making a small well in the middle of each circle with a spoon or spatula.
  5. Bake the meringues in the center of the oven for about 1 hour, or until crisp and lightly golden but still chewy on the inside. Turn off oven and let meringues cool inside the oven for about 30 minutes. Remove from oven.
  6. Gently place pavlova onto a plate. Spoon about 2 tablespoons of mango curd into the center well. Scoop the pulp and seeds from passion fruit, if using, and spoon over the pavlova. Garnish the cake with fruit slices and coconut flakes

Recipe Notes

This would also taste amazing with lemon curd