Toasted coconut pavlovas with chocolate
Toasted coconut pavlovas with chocolate, coconut creme desserts
Recipe by: Clem Pedro
3 free-range egg whites
1 cup caster sugar
1t vanilla paste
1 cup desiccated coconut, toasted
3 X Woolies chocolate coconut creme dessert
Fresh strawberries to garnish
Add the egg whites and corn flour to a mixing bowl and start bean until soft peaks form, slowly begin adding the sugar while continuing to beat, once all the sugar is added the whites should be glossy and thick. Add the vanilla paste and coconut before folding through. Add the egg whites to a piping bag and begin piping small nest like shapes of the meringues, creating a slight well in the centre to hold the chocolate creme.
Place the meringues in an oven preheated to 150C to slowly dry out and crisp on the outside. This should take about 1 hour.
Allow the mini pavlovas to cool completely before adding spoonfuls of the chocolate coconut creme to the centre and serve and a perfect dairy free dessert