Coconut Pavlova with Cardamom and Coconut Custard
A delightful and elegant dessert featuring a light and airy coconut pavlova topped with a luscious coconut custard, finished with a touch of cardamom and fresh strawberries.
Ingredients
| 5 | egg whites, room temperature (reserve 3 yolks for the coconut custard) |
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| 1/4 | teaspoon salt |
| 1/2 | teaspoon cream of tartar |
| 1 | cup superfine sugar (granulated sugar put through the food processor) |
| 1 | teaspoon white vinegar |
| 2 | teaspoons vanilla |
| 2 | tablespoons cornstarch |
| 1/2 | teaspoon ground cardamom |
| 1/2 | cup desiccated coconut |
| 1 | cup whole milk |
| 1 1/2 | cups coconut milk from a 13.5 oz. can (I use Jade Mountain brand) |
| 1/4 | cup cornstarch |
| 1/2 | cup sugar |
| 1 | pinch salt |
| 3 | egg yolks (the reserved yolks from meringue), plus 1 whole egg |
| 2 | tablespoons unsalted butter, cut into small pieces |
| 1/2 | teaspoon vanilla |
| 1/2 | cup desiccated coconut |
| 1 | cup heavy cream |
| 2 | tablespoons confectioners' sugar, sifted if lumpy |
| 1/2 | teaspoon vanilla |
| Ripe strawberries, for serving (optional) |
Instructions
| 1. | Preparing the Meringue |
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| 2. | Preheat the oven to 200°F and position the rack in the middle of the oven. |
| 3. | Line a half sheet baking sheet with parchment paper. Trace a 9” x 12” rectangle on the parchment as a guide. Flip the paper over so the meringue does not touch the pencil line. |
| 4. | In the bowl of a stand mixer fitted with the whisk attachment, combine the room temperature egg whites, salt, and cream of tartar. Whisk until frothy. Gradually add superfine sugar, followed by vinegar and vanilla. Whip until the mixture is glossy and thick, resembling marshmallow, for about 8 minutes. |
| 5. | Turn off the mixer and fold in cornstarch and ground cardamom using a rubber spatula. Gently mix in desiccated coconut. |
| 6. | Pipe the meringue onto the parchment-lined baking sheet or transfer it with a spatula. Spread evenly within the traced rectangle. |
| 7. | Bake for 1½ hours, then turn off the oven. Let the meringue cool in the oven with the door slightly ajar for at least 1 hour. Remove and cool on a rack. Store in plastic wrap if not serving immediately. |
| 8. | Coconut Custard & Whipped Cream |
| 9. | In a saucepan, simmer milk and coconut milk without boiling. |
| 10. | Whisk cornstarch, sugar, and salt in a bowl. Add egg yolks and whole egg, whisk until smooth. Temper with warm milk, then return mixture to the saucepan. |
| 11. | Cook until thickened, add butter and vanilla. Strain and chill covered. The custard can be refrigerated for up to 3 days. |
| 12. | Whip cream with confectioners' sugar and vanilla until soft peaks form. Chill until ready to use. |
| 13. | Assembling the Pavlova |
| 14. | Spread cold custard over the meringue on a serving platter. Dust with coconut and garnish with strawberries. Serve with whipped cream. |
Published on Jul 21, 2024 by Luminița