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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)

80ml wa­ter

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.

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