COCONUT CARAMEL PAVLOVA
Tropical flavours are at the fore in this gorgeous dessert. We’ve used banana on top, but fresh pineapple or lychees would work well, too. The coconut yoghurt topping makes this a good choice for guests eating dairy free.
150g (about 4) egg whites
190g caster sugar
30g coconut sugar (see note)
1½ tsp white vinegar
50g shredded coconut
1 tsp cornflour
500g coconut yoghurt
Thickly sliced banana, coconut flakes, coarsely chopped salted peanuts and lime wedges, to serve COCONUT CARAMEL
150g coconut sugar (see note)
1 cup coconut cream
Juice ½ lime
1 Preheat oven to 150°C. Trace a 15cm x 30cm rectangle on a piece of baking paper and place, pencil-side down, on a lightly oiled oven tray.
2 Whisk egg whites and a pinch of salt in an electric mixer to soft peaks (4-5 minutes). With motor running, gradually add both sugars and whisk until firm and glossy (2-3 minutes). Whisk in vinegar, then fold in shredded coconut and cornflour. Spread evenly over rectangle template, place in oven, reduce to 120°C and bake until crisp but not coloured (1¼-1½ hours). Turn off heat and leave in oven with door closed for at least 6 hours or overnight. The meringue will keep in an airtight container for 2 days.
3 For coconut caramel, stir coconut sugar and water in a pan over medium-high heat to dissolve sugar. Bring to the boil and cook until it has reduced to a thick syrup (4-5 minutes). Remove from heat and stir in the coconut cream and lime juice. Transfer to a container and chill in the fridge until thick (1-1½ hours). The caramel will keep in a lidded container in the fridge for a week.
4 Top pavlova with coconut yoghurt, banana, artistic drizzles of coconut caramel, coconut flakes and peanuts. Serve immediately with lime wedges for squeezing.
NOTE Coconut sugar is available from some supermarkets, health-food shops and organic stores.