Coconut Pavlova with Pudding and Caramel Sauce

Imagine a dessert that combines the light, airy texture of meringue with the rich, creamy goodness of pudding, topped with a luscious caramel sauce. This Coconut Pavlova with Pudding and Caramel Sauce is a showstopper that will impress your guests and satisfy your sweet tooth. Whether you’re celebrating a special occasion or just indulging in a weekend treat, this recipe is sure to become a favorite in your dessert repertoire. The combination of coconut and cream creates a delightful tropical twist, making each bite a heavenly experience.

Why You’ll Keep Making It

This Coconut Pavlova with Pudding and Caramel Sauce is not only delectable but also versatile. The meringue is crisp on the outside, soft on the inside, and infused with coconut flavor. The pudding adds a creamy layer that perfectly complements the meringue, while the caramel sauce brings a touch of decadence. It’s a dessert that can be customized with seasonal fruits or different extracts, allowing you to make it uniquely yours. Plus, it’s gluten-free and can be made dairy-free with the right substitutions, making it accessible for various dietary needs.

Ingredient List

• 1 cup sweetened shredded coconut
• 1 cup fine granulated white sugar
• 1 tablespoon potato starch (or cornstarch)
• 3 large egg whites, room temperature (reserve the yolks)
• Pinch salt
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla or coconut extract
• 3 large egg yolks
• 1 cup granulated white sugar
• 1/2 cup unsweetened cocoa powder
• 1/3 cup full-fat coconut milk
• 1/4 cup water
• 1/2 cup granulated white sugar (for caramel)
• 1/2 cup brown sugar
• 2 tablespoons water (for caramel)
• 1 teaspoon vanilla extract (for caramel)
• 1/4 cup full-fat coconut milk (for caramel)

Appliances & Accessories

• Stand mixer or hand mixer – for whipping egg whites.
• Baking sheet – lined with parchment for the pavlova.
• Mixing bowls – for combining ingredients.
• Spatula – for folding in the coconut and other ingredients.
• Saucepan – for making the caramel sauce.

The Method for Coconut Pavlova with Pudding and Caramel Sauce

Step 1: Prepare the Meringue Base

Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a circle (about 8 inches in diameter) on the parchment as a guide.

Step 2: Whip the Egg Whites

In a clean mixing bowl, combine the egg whites and a pinch of salt. Using a stand mixer or hand mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the fine granulated sugar, a spoonful at a time, and continue beating until the mixture is glossy and forms stiff peaks.

Step 3: Add the Coconut and Starch

Gently fold in the sweetened shredded coconut, potato starch, white vinegar, and vanilla or coconut extract into the meringue mixture until well combined. Be careful not to deflate the meringue.

Step 4: Shape the Pavlova

Spoon the meringue mixture onto the prepared parchment, using the drawn circle as a guide. Create a slight well in the center to hold the pudding later.

Step 5: Bake the Pavlova

Place the baking sheet in the preheated oven and reduce the temperature to 250°F (120°C). Bake for about 1 hour or until the pavlova is dry on the outside and slightly golden. Once done, turn off the oven and let the pavlova cool completely in the oven with the door slightly ajar.

Step 6: Make the Pudding

In a saucepan over medium heat, whisk together the reserved egg yolks, granulated sugar, cocoa powder, coconut milk, and water. Cook while stirring constantly until the mixture thickens and begins to bubble. Remove from heat and let it cool slightly.

Step 7: Assemble the Dessert

Once the pavlova is completely cooled, carefully remove it from the parchment paper. Spoon the pudding into the center of the pavlova, filling the well created earlier.

Step 8: Prepare the Caramel Sauce

In a saucepan, combine the granulated sugar, brown sugar, and water. Cook over medium heat, stirring gently until the sugars dissolve. Let it boil without stirring until it turns a deep amber color. Remove from heat and carefully stir in the vanilla extract and coconut milk. Let it cool slightly before drizzling over the assembled pavlova.

Step 9: Serve and Enjoy!

Slice the pavlova and serve immediately, drizzled with caramel sauce. Enjoy the delightful contrast of flavors and textures in every bite!

Seasonal Spins

• Add fresh seasonal fruits like berries, mangoes, or kiwi for a vibrant touch.
• Swap out the coconut extract for almond or citrus zest for a different flavor profile.
• Top with whipped cream for extra richness.
• Incorporate spices like cinnamon or nutmeg into the pudding for a warm twist.

Troubles You Can Avoid

• Ensure your mixing bowl and beaters are completely grease-free for optimal egg white whipping.
• Don’t open the oven door while baking the pavlova to prevent it from collapsing.
• Let the pavlova cool completely before assembling to avoid a soggy bottom.
• Use a gentle hand when folding in the coconut to maintain the meringue’s volume.

Keep-It-Fresh Plan

Store any leftover pavlova in an airtight container at room temperature for up to 2 days. The meringue will stay best if left unfilled. For the pudding and caramel sauce, refrigerate in separate containers for up to 4 days. To serve, simply reassemble the pavlova just before you’re ready to enjoy it.

Helpful Q&A

Can I make the pavlova in advance?

Yes! You can bake the pavlova a day ahead of time and store it in a cool, dry place. Just wait to add the pudding and caramel sauce until you’re ready to serve.

What if my pavlova cracks?

Cracks are normal and can happen due to temperature changes while baking. They can be hidden by the pudding and caramel sauce, so don’t worry too much about it!

Can I freeze the pavlova?

It’s not recommended to freeze pavlova because it can lose its texture. However, you can freeze the pudding and caramel sauce separately and assemble them fresh.

What can I use instead of coconut milk?

If you prefer, you can use regular whole milk or a non-dairy milk alternative like almond or soy milk. Just be mindful of the flavor differences they may impart.

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Final Thoughts

Creating a Coconut Pavlova with Pudding and Caramel Sauce is not just about following a recipe; it’s about enjoying the process of baking and sharing a beautiful dessert with loved ones. The combination of textures and flavors brings a sense of joy that is hard to beat. Whether you’re a seasoned baker or just starting out, this recipe is approachable and rewarding. So gather your ingredients, whip up that meringue, and treat yourself to a slice of this heavenly dessert. You won’t regret it!