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)
Pavlova:
- 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
Method:
- 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.
