Healthy Strawberry Pavlova with Coconut Cream
Author: 
Recipe type: Dessert, Strawberry
Prep time: 
Cook time: 
Total time: 
Serves: Makes 6
 
Ingredients
  • Pavlova
  • 4 egg whites - 150 ml at room temperature
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon white vinegar
  • 1 tablespoon cornstarch
  • Coconut Cream
  • 1 13.5 can coconut milk - unsweetened
  • 1/3 cup heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • Strawberries
  • 1 quart strawberries
  • 1/3 cup sugar
  • 2 tablespoons Chambord or Grand Marnier (optional)
  • To assemble
  • 6 oz. melted chocolate
Instructions
  1. Pavlova
  2. Separate the eggs making sure no egg yolks get mixed in. Place in mixing bowl and beat until it starts to get foamy. Slowly add the sugar a tablespoon at a time. When all of the sugar is mixed in and you can't feel any sugar granules the mixture should have firm peaks. Add in the cornstarch and vinegar. Mix in well.
  3. Preheat oven to 210 degrees.
  4. Draw 6 3 1/2 inch circles on a sheet of parchment paper. Place on a cookie sheet. Flip the side down that you drew on, so it doesn't get on the meringue mixture. Spoon the mixture onto the circles making each one about 1 3/4 inches high. With a spoon make a slight indent in the center to hold the coconut cream.
  5. Bake for 1 hour 15 minutes to 1 hour 30 minutes. They will be crisp on the outside and chewy. They can be made ahead and let dry in the over overnight. Store in an airtight container.
  6. To make the Coconut Cream
  7. Set up a double boiler. Add the can of coconut milk to the top pan. Cook for about 45 minutes or until reduced to 1 cup. Stir often. When thickened remove from pan and cool in the refrigerator until completely cold. 4 hours in refrigerator or overnight, or 2 in the freezer.
  8. Add the coconut milk to a mixing bowl. Beat for 3 minutes. Add the heavy cream and powdered sugar a little at a time while beating the mixture. I used a hand mixer for this. When stiff peaks have formed add the vanilla, this will take about 5 minutes. Refrigerate until ready to use.
  9. To assemble:
  10. Melt the chocolate in the microwave. Brush on the center of the meringue. Allow to dry.
  11. Cut the strawberries into halves. Add the sugar and liquor if using. Allow to set for 15 minutes before serving.
  12. To assemble, put the meringue with the chocolate on a plate. Add several large spoonful's of the coconut cream. Top with the strawberries and serve.
  13. I garnished mine with Chocolate Covered Strawberries.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2018/01/14/strawberry-pavlova-with-coconut-cream/