A Summer Dessert with Cote

Perfect for summer gatherings, this indulgent dessert created by Cote embodies the essence of warm, sun-kissed days and convivial moments. Whether you’re hosting a backyard barbecue or an elegant soirée, Cote’s Summer Coconut Pavlova promises to elevate your celebrations with a taste of Kiwi culinary artistry.

Summer toasted Coconut Mini Pav

Ingredients (makes 15-20 mini pavs)


  • 6 Egg Whites
  • 6 Tablespoons cold water
  • 2 Cups castor sugar
  • 2 Teaspoons white vinegar
  • 2 Tablespoons cornflower
  • Pinch of salt
  • 1/2 Cup toasted coconut threads

Berry compote:

  • 2 Punnets fresh strawberries
  • 2 Punnets fresh blueberries
  • 2 Punnets fresh raspberries
  • 1/2 Cup water
  • 1/2 Cup sugar


  • Preheat oven to 190 fan bake
  • In a clean, dry mixer, beat egg whites, water and salt until stiff peaks form.
  • Gradually add in the sugar, once combines add cornflower, vanilla, vin gear, and coconut and beat through
  • Line a large baking tray with parchment paper
  • Spoon large dollop of the mixture onto trays in small mounds or your desired shape
  • Bake in the oven at 190 for 5 minutes
  • Then turn the over to 120 and bake for 1.5-2 hours.
  • Turn the oven off and let it cool completely before removing from the oven.

Berry compote:

  • Wash and chop the fresh berries and place in a saucepan with water and sugar.
  • Simmer on low heat, stirring to break the fruit down
  • Cook on low for 20 minutes until a jam-like texture
  • Take off the heat and let it cool.

Serving suggestions:

Serve topped with freshly whipped cream or mascarpone, followed by a dollop of berry compote. Sprinkle fresh berries for a pop of colour and a few mint leaves. A shaving of chocolate can really top it off!

For more recipes, visit their website HERE or Instagram HERE.