Instructions

• Preheat oven to 300°F (150°C). Separate the eggs so you have 3 large egg whites at room temperature and reserve the 3 yolks for the pudding.
• Toast the 1 cup sweetened shredded coconut in a dry skillet over medium-high heat, stirring constantly, until most of the coconut is golden brown. Remove from heat and set aside to cool.
• In a small bowl, whisk together 1 cup fine granulated white sugar and 1 tablespoon potato starch (or cornstarch).
• In the bowl of a stand mixer (or a large clean bowl if using a hand mixer), combine the 3 egg whites and a pinch of salt. Beat on medium speed until soft peaks form, about 5 minutes.
• Turn the mixer to high and slowly add the sugar + starch mixture in a steady stream. Continue beating about 1–2 minutes, until the peaks start to firm.
• With the mixer running on medium-low, slowly add 1 teaspoon white vinegar and 1/2 teaspoon vanilla or coconut extract. Increase speed and beat until the meringue holds stiff, glossy peaks.
• Remove the meringue bowl from the mixer and gently fold in the cooled toasted coconut with a spatula until evenly distributed.
• Line a large baking sheet with parchment paper. Spoon the meringue onto the parchment and shape into an 8-inch (about 20 cm) circle, building the edges slightly higher than the center to form a well for the filling.
• Bake on the middle rack for 45–55 minutes, until the outside is dry and crisp. Turn off the oven, open the oven door halfway, and let the pavlova cool inside the oven to room temperature before removing it (this helps prevent sudden cracking).
• While the pavlova is baking or cooling, make the pudding: In a cold saucepan whisk together the 3 reserved egg yolks, 1 cup granulated white sugar, and 1/2 cup unsweetened cocoa powder until smooth. Add 1/3 cup full-fat coconut milk and 1/4 cup water, then set the pan over medium-high heat.
• Cook the pudding mixture over medium-high heat, whisking constantly, until it thickens, about 5 minutes. Remove from heat, let cool slightly, then transfer to a storage bowl and chill in the refrigerator until cold, about 1 hour.
• Make the caramel sauce: In a clean saucepan combine 1/2 cup granulated white sugar, 1/2 cup brown sugar, and 2 tablespoons water over high heat. Stir only until the sugar dissolves. Clip a candy thermometer to the side of the pot and let the mixture boil undisturbed (you may carefully swirl the pan) until it reaches 230°F (about 110°C).
• Remove the pot from the heat, add 1 teaspoon vanilla extract (the mixture will bubble up), then stir in 1/4 cup full-fat coconut milk. Return the saucepan to the heat and bring to a boil, stirring continuously, for 2 minutes. Remove from heat and cool to room temperature (the caramel will thicken as it cools; if it becomes too thick to pour, warm briefly to thin).
• To assemble, place the cooled pavlova on a serving plate. Spoon the chilled pudding into the well in the center (you may choose to use only half the pudding and reserve the rest). Drizzle the caramel sauce over the pudding and pavlova or serve the caramel on the side for guests to drizzle as desired.