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Want to wow your friends with a dreamy, light treat? Try these airy mini pavlova nests. Crispy on the outside, gooey inside, with a coconut cream that tastes out of this world.
I got hooked on this treat after an amazing meal at my Aussie friends' house. The crispy meringue outside and smooth coconut cream just blew me away.
Ingredients List
- 1/2 cup sweetened coconut flakes: toast these a little for extra crunch.
- 1/2 teaspoon vanilla extract: deepens the flavor.
- 1 cup sugar: split it up so your meringue stays super glossy.
- A pinch of salt: helps the meringue keep its shape.
- 1/4 teaspoon cream of tartar: keeps those egg whites stable while mixing.
- 4 egg whites: use at room temp for a fluffier mix.
- 1/2 teaspoon coconut extract: for extra coconut punch.
- 2 egg yolks: creates that silky feel in the cream.
- 200 ml coconut milk: gives the cream all its tropical flavor.
- 1/2 cup whole milk: adds richness.
- 1/4 teaspoon sea salt: brings out all the flavors.
- 2.5 tablespoons cornstarch: thickens the cream up nicely.
- 1/4 cup sugar: sweetens it just right.
Step-by-Step Easy Guide
- Finishing Up:
- Once smooth, pour the cream through a fine sieve to catch any lumps. Lay plastic wrap right on the surface so a skin doesn’t form. Pop it in the fridge till it's nice and cold.
- Meringue Nest Building:
- Grab a piping bag with a star tip and pipe out 2-inch circles, then make a rim around each for the “nest” shape. Go ahead and sprinkle with coconut if you’re feeling fancy.
- Meringue Whipping:
- Mix your egg whites, cream of tartar, and salt in your mixer bowl. Whip for a minute or two till it gets frothy, then add 2/3 cup sugar in slowly. Whip for 2-3 more minutes till stiff and glossy.
- Baking:
- Bake these nests at 95°C for 2 hours. You want them dry and crunchy, but not brown. For super crispy ones, switch off the oven and let them sit inside for another 3–4 hours with the door shut.
- Cream Cooking:
- Set your stove to medium. Keep whisking the cream mix—watch for it to get thick, usually about 5 minutes. It’ll change quick, so stick close. Move it off the heat once thick and keep whisking till totally smooth.
- Oven Prep:
- Turn your oven on to 95°C. Line two big baking trays with parchment or silicone mats.
- Cream Prep:
- In a small pan, stir together sugar, cornstarch, and salt. Add milk really slowly, whisking the whole time so it’s smooth. Now toss in coconut milk, yolks, and coconut extract.
- Finishing the Meringue:
- Add vanilla and whip again. Test by lifting the whisk straight up—if the peak stands tall, it's perfect. Use a spatula to gently fold in the last bit of sugar, so you keep all that fluff.
- Assembly Time:
- Spoon a bit of coconut cream into every nest. Give them a splash of melted chocolate and a sprinkle of coconut flakes if you want. Enjoy!
Good Things to Know
- These nests will keep up to 3 days in a sealed container if you leave them plain (no cream).
- You can prep the coconut cream a couple of days ahead—just store it in the fridge.
- This dessert's naturally gluten free, so it works for almost everyone.
What really gets me is the crunch and creaminess all together. The first time my family tried these, my little nephew said it was "like eating a puffy cloud with magic cream inside". Couldn't have said it better myself.
How to Store
If you have leftover meringue nests, keep them in a dry place in an airtight container—they’ll last a few days at room temp. Just don’t let them get damp or they’ll go soft. Stick coconut cream in the fridge and try to eat it within three days.
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Other Easy Swaps
Skip the coconut if it's not your favorite—swap in more whole milk and use vanilla or lemon extract to boost the flavor. To keep it dairy-free, just stick with coconut milk. You can also top these with fresh berries instead of coconut, or try some chopped pistachios.
Pavlova Backstory
Pavlova’s named after the famous Russian ballerina, Anna Pavlova, who toured Australia and New Zealand back in the 1920s. Both countries say they made it first. What matters is it’s light as a dancer’s leap. This small version keeps all the charm, but it’s much easier to share.
Frequently Asked Questions
- → How can I prevent meringues from browning during baking?
Keep the oven temperature low at 200°F (about 95°C). Browning usually means it's too hot. Let the meringues dry out in the turned-off oven afterward for best results.
- → Can I swap coconut extract for something else?
Yes, vanilla or almond extract works well too and gives a subtle but deliciously different flavor.
- → What can I do with leftover custard?
You can enjoy it on its own, use it to top pies, or pair it with other desserts as a creamy side.
- → Is it possible to prepare pavlova nests ahead of time?
Definitely! Bake the meringue a day or two early. Store them at room temperature in a sealed container to keep them crisp.
- → How do I get perfectly stiff meringues?
Room temperature egg whites are key. Slowly add sugar while whipping until the mixture looks shiny and firm peaks form.
- → What's the easiest way to fill pavlova nests?
A piping bag makes it fast and neat. If you don't have one, a cut corner on a zip-top bag works just as well.