Coconut pavlova nest (Print Version)
# Ingredients:
→ Meringue
01 -
1/4 teaspoon of cream of tartar
02 -
A dash of salt
03 -
4 egg whites
04 -
1/2 teaspoon of vanilla extract
05 -
1/2 cup of sweetened coconut flakes, lightly toasted
06 -
1 cup of sugar, divided
→ Coconut Cream Filling
07 -
2 egg yolks
08 -
1/4 teaspoon of sea salt
09 -
2 1/2 tablespoons of cornstarch
10 -
1/2 cup of whole milk
11 -
1/4 cup of sugar
12 -
7 ounces of coconut milk
13 -
1/2 teaspoon of coconut extract
# Instructions:
01 -
Turn the oven to 200°F. Line a couple of large baking trays with either silicone mats or parchment paper.
02 -
Toss the egg whites, cream of tartar, and salt into a mixing bowl. Whisk it for a minute or two until it starts to foam. Add about 2/3 cup of sugar bit by bit while whisking, and keep going until it's thick and shiny. That'll take around 2-3 minutes.
03 -
Pour the vanilla extract in and whisk again. Check for stiff peaks by dipping the whisk into the meringue and flipping it. If the meringue keeps its shape, you're good to go.
04 -
Slowly fold the remaining 1/3 cup of sugar into the meringue. Do this gently to keep the airy texture intact.
05 -
Using a pastry bag with a large open star tip, pipe flat circles (like cupcake bases) about 2 inches wide onto the baking sheets. Next, pipe a small border around the edge to make them look like nests. Sprinkle with toasted coconut flakes if you'd like.
06 -
Pop them in the oven for 2 hours until they're crisp and dry. After turning off the heat, leave them in the oven for 3-4 more hours—or overnight—so they dry out completely.
07 -
In a small saucepan, combine the sugar, cornstarch, and salt. Slowly whisk in the whole milk until smooth, then add the coconut milk, egg yolks, and coconut extract, whisking constantly.
08 -
Over medium heat, keep whisking until the mixture thickens quickly, which should take about 5 minutes. Take it off the heat and whisk again to smooth it out.
09 -
Pour the cream through a fine sieve into a heatproof bowl to remove any lumps. Lay plastic wrap directly on top of it and stick it in the fridge to cool all the way down.
10 -
Stir the cooled cream filling until smooth. Fill each meringue nest with about a tablespoon of the cream. Top with melted chocolate and a sprinkle of toasted coconut if you'd like.
# Notes:
01 -
If you don't have a pastry bag, you can shape the meringues by hand for a more rustic look.