When I think of a dessert that feels like a warm, sunny afternoon wrapped in sweetness, I think of pavlovas. Light, airy, and touched with just the right amount of crispness, these Toasted Coconut Mini Pavlovas with Coconut Custard bring a little bit of magic to the table. This isn’t just a dessert — it’s an experience.
Originating from Australia and New Zealand, pavlovas are traditionally served during festive gatherings and summertime celebrations. They’re named after the famous ballerina Anna Pavlova, and the dessert captures her spirit perfectly: light, elegant, and unforgettable.
Adding toasted coconut to the meringue and a creamy coconut custard filling brings an island twist to this classic treat. Imagine biting into a crisp shell that gives way to a chewy, marshmallowy inside, with the rich, tropical flavor of coconut weaving through every mouthful. It feels like a little tropical vacation with every bite — no passport needed!
Perfect for Easter tables, summer picnics, or whenever you want to treat yourself or your guests to something a little extra special, these mini pavlovas are a beautiful, bite-sized way to celebrate life’s sweet moments.
Why You’ll Love This Recipe:
- Light yet satisfyingly rich with coconut flavor
- A perfect make-ahead dessert for gatherings
- Naturally gluten-free
- Impressive to serve but surprisingly simple to make
- Combines the best textures: crispy, chewy, creamy!
INGREDIENTS YOU’LL NEED:
For the Pavlovas:
- 4 large egg whites, at room temperature
- ¼ teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- ⅓ cup sweetened shredded coconut, toasted
For the Coconut Custard:
- 2 cups whole milk
- 1 cup coconut milk
- 4 large egg yolks
- ½ cup granulated sugar
- ¼ cup cornstarch
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
Optional Toppings:
- Sweetened whipped cream
- Additional toasted coconut
HOW TO MAKE Toasted Coconut Mini Pavlovas:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Toast the Coconut
Before you start anything else, gently toast your shredded coconut. Spread it out on a baking sheet and pop it into a 325°F oven for about 5–7 minutes, stirring once or twice, until it’s golden and fragrant. Your kitchen will smell like a tropical dream — it’s hard not to nibble a little! Let it cool while you prepare your meringue.
Step 2: Make the Meringue
In a clean, dry bowl (any grease will ruin the fluff), beat the egg whites with cream of tartar on medium speed until soft peaks form. Slowly add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form. You’ll know you’ve nailed it when you can flip the bowl upside down and nothing moves! Fold in the vanilla, coconut extract, and your cooled toasted coconut gently to keep all that lovely air inside.
Step 3: Shape and Bake
Spoon the meringue onto a parchment-lined baking sheet into little nests, leaving space between them. Use the back of your spoon to create a well in the center for the custard later. Bake at 225°F for about 1 hour and 15 minutes, until the outsides are dry and firm but still white. Turn off the oven and let them cool inside with the door slightly ajar — this prevents cracks.
Step 4: Prepare the Coconut Custard
While the pavlovas bake and cool, it’s custard time. In a medium saucepan, heat the whole milk and coconut milk together until just steaming but not boiling. Meanwhile, in a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
Gradually pour a bit of the hot milk into the egg mixture, whisking constantly (this tempers the eggs so they don’t scramble). Then pour everything back into the saucepan and cook over medium heat, stirring constantly until thickened, about 5–7 minutes. Stir in the vanilla and coconut extract at the end. The custard should be silky and thick enough to hold its shape.
Step 5: Assemble and Enjoy
Once the pavlovas are completely cool, fill each little nest with a generous spoonful of coconut custard. Top with a dollop of whipped cream and sprinkle with extra toasted coconut for a beautiful finish. Each one is like a tiny edible cloud kissed by the tropics!
HELPFUL TIPS:
- Room Temperature Egg Whites: Cold egg whites won’t whip as easily. Let them sit out for about 30 minutes before starting.
- Stiff Peaks Are Key: If you underwhip the meringue, the pavlovas might spread out too much.
- Gentle Folding: When adding coconut, be careful not to deflate the meringue.
- Custard Make-Ahead: You can make the coconut custard a day ahead and keep it chilled until ready to assemble.
DETAILS:
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours (including cooling)
- Yield: About 12 mini pavlovas
- Category: Dessert
- Method: Baking
- Cuisine: Australian/New Zealand with a tropical twist
- Diet: Gluten-Free
NOTES:
- For an extra pop of flavor, you can add a little lime zest to the custard.
- Make sure pavlovas are completely cool before filling to avoid sogginess.
- Store components separately if making ahead — assemble just before serving for the best texture.
NUTRITIONAL INFORMATION:
Estimated per pavlova with custard and topping:
- Calories: 200
- Fat: 7g
- Carbohydrates: 30g
- Protein: 4g
- Fiber: 1g
- Sugar: 22g
FREQUENTLY ASKED QUESTIONS:
Can I make pavlovas ahead of time?
Absolutely! You can bake the meringues up to 2 days in advance. Just store them in an airtight container in a dry place.
What if it’s humid where I live?
Humidity can be tricky for meringue. Try to make them on a dry day if possible. Otherwise, make sure they cool completely in the oven and store them with some uncooked rice in the container to absorb moisture.
Can I use store-bought custard?
You could, but making your own coconut custard really takes these pavlovas to another level! Plus, it’s easier than you might think.
STORAGE INSTRUCTIONS:
Store unfilled pavlovas in an airtight container at room temperature for up to 2 days.
Coconut custard can be stored separately in the fridge for up to 3 days.
Once assembled, pavlovas are best eaten within a few hours — they tend to soften if they sit too long.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other sweet treats:
- Chocolate Lemon Mousse Dome
- Raspberry Cheesecake Bites with Chocolate Crust
- Magnolia Bakery Blueberry Jamboree
- Lemon Blueberry Sheet Cake – A Summery Delight for Every Occasion
CONCLUSION
Making these Toasted Coconut Mini Pavlovas with Coconut Custard feels like crafting little clouds of happiness. They’re elegant yet simple, rich yet light, and every bite delivers a perfect balance of texture and flavor. Whether you’re planning a special gathering or just want to surprise your loved ones with something extra special, these pavlovas are a beautiful way to celebrate life’s sweet moments. So go ahead — whip up a batch, share them with the people you love, and enjoy every luscious, coconutty bite!
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Toasted Coconut Mini Pavlovas with Coconut Custard
Description
When I think of a dessert that feels like a warm, sunny afternoon wrapped in sweetness, I think of pavlovas. Light, airy, and touched with just the right amount of crispness, these Toasted Coconut Mini Pavlovas with Coconut Custard bring a little bit of magic to the table. This isn’t just a dessert — it’s an experience.
Originating from Australia and New Zealand, pavlovas are traditionally served during festive gatherings and summertime celebrations. They’re named after the famous ballerina Anna Pavlova, and the dessert captures her spirit perfectly: light, elegant, and unforgettable.
Adding toasted coconut to the meringue and a creamy coconut custard filling brings an island twist to this classic treat. Imagine biting into a crisp shell that gives way to a chewy, marshmallowy inside, with the rich, tropical flavor of coconut weaving through every mouthful. It feels like a little tropical vacation with every bite — no passport needed!
Perfect for Easter tables, summer picnics, or whenever you want to treat yourself or your guests to something a little extra special, these mini pavlovas are a beautiful, bite-sized way to celebrate life’s sweet moments.
Ingredients
For the Pavlovas:
4 large egg whites, at room temperature
¼ teaspoon cream of tartar
1 cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon coconut extract
⅓ cup sweetened shredded coconut, toasted
For the Coconut Custard:
2 cups whole milk
1 cup coconut milk
4 large egg yolks
½ cup granulated sugar
¼ cup cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon coconut extract
Optional Toppings:
Sweetened whipped cream
Additional toasted coconut
Instructions
Step 1: Toast the Coconut
Before you start anything else, gently toast your shredded coconut. Spread it out on a baking sheet and pop it into a 325°F oven for about 5–7 minutes, stirring once or twice, until it’s golden and fragrant. Your kitchen will smell like a tropical dream — it’s hard not to nibble a little! Let it cool while you prepare your meringue.
Step 2: Make the Meringue
In a clean, dry bowl (any grease will ruin the fluff), beat the egg whites with cream of tartar on medium speed until soft peaks form. Slowly add the sugar, one tablespoon at a time, beating until stiff, glossy peaks form. You’ll know you’ve nailed it when you can flip the bowl upside down and nothing moves! Fold in the vanilla, coconut extract, and your cooled toasted coconut gently to keep all that lovely air inside.
Step 3: Shape and Bake
Spoon the meringue onto a parchment-lined baking sheet into little nests, leaving space between them. Use the back of your spoon to create a well in the center for the custard later. Bake at 225°F for about 1 hour and 15 minutes, until the outsides are dry and firm but still white. Turn off the oven and let them cool inside with the door slightly ajar — this prevents cracks.
Step 4: Prepare the Coconut Custard
While the pavlovas bake and cool, it’s custard time. In a medium saucepan, heat the whole milk and coconut milk together until just steaming but not boiling. Meanwhile, in a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth.
Gradually pour a bit of the hot milk into the egg mixture, whisking constantly (this tempers the eggs so they don’t scramble). Then pour everything back into the saucepan and cook over medium heat, stirring constantly until thickened, about 5–7 minutes. Stir in the vanilla and coconut extract at the end. The custard should be silky and thick enough to hold its shape.
Step 5: Assemble and Enjoy
Once the pavlovas are completely cool, fill each little nest with a generous spoonful of coconut custard. Top with a dollop of whipped cream and sprinkle with extra toasted coconut for a beautiful finish. Each one is like a tiny edible cloud kissed by the tropics!
Notes
-
For an extra pop of flavor, you can add a little lime zest to the custard.
-
Make sure pavlovas are completely cool before filling to avoid sogginess.
-
Store components separately if making ahead — assemble just before serving for the best texture.