Fruity coconut pavlova

SERVES 10

READY IN 2 hrs, plus cooling

● 4 MEDIUM EGG WHITES ● 225G CASTER SUGAR ● 2TBSP DESICCATED COCONUT ● 400ML CAN COCONUT MILK (LEAVE IN THE FRIDGE OVERNIGHT SO THE FAT SEPARATES)

● 2TBSP MAPLE SYRUP ● 100G PLAIN COCONUT YOGURT ● 2 MANGOES, PEELED AND CUBED

● 2 KIWI FRUIT, PEELED AND SLICED ● 2 PASSION FRUIT, SEEDS SCOOPED OUT ● 90G TOASTED COCONUT SHAVINGS ● DRIED MANGO (OPTIONAL) YOU WILL

NEED ● BAKING TRAY LINED WITH BAKING PARCHMENT

1 Heat the oven to 150C/gas

2. Whisk the egg whites to soft peaks and keep whisking while adding the sugar, 1tbsp at a time, until the mixture forms peaks.

2 Fold in the desiccated coconut then pile the meringue onto the baking tray. Using a palette knife, spread out to make a 25cm disc. Make a dip in the centre. Bake for 1 hr 30 mins and allow to cool before moving to a serving platter.

3 Drain the liquid from the coconut milk and whisk the remainder until thick. Fold in the maple syrup and yogurt. Spoon the mixture onto the meringue then add the fruit, coconut shavings and dried mango (if using).