Coconut Pavlova Food

COCONUT PAVLOVA

Coconut Pavlova image

Fill individual pavlovas with luscious strawberries, melon, peaches, pineapple, red grapes, all mixed with maple syrup and topped wirth ice cream - everyone will love it!!

Provided by Chef mariajane

Categories Dessert

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3 egg whites
3/4 cup sugar
1 teaspoon cornstarch
1 teaspoon plain vinegar
1/2 cup coconut, shredded
1 (600 g) bag europe's best summer fruit salad, defrosted
1 tablespoon honey or 1 tablespoon maple syrup
2 cups ice cream or 2 cups sherbet

Steps:

FOR THE PAVLOVA: In a large bowl of an electric mixer, beat egg whites until soft peaks form. Slowly add sugar with mixer running and beat until mixture is glossy and very thick, about 5 minutes. Beat in cornstarch and vinegar. Gently fold in coconut.
Spoon 6 dollops onto a parchment lined baking sheet. Make a shallow indentation in the center. Bake in a preheated 250F oven for 1 hour, or until pavlovas are crisp to the touch. Turn off the oven and leave to cool. Once cooled, store in an air-tight container for up to 2 days.
To serve - toss Europe's Best Summer Fruit Salad with maple syrup or honey. Place individual pavlovas or serving plates. Top with a scoop of ice cream and serve over fruit.

Nutrition Facts : Calories 291.1, Fat 9.9, SaturatedFat 7.3, Cholesterol 21.1, Sodium 71.6, Carbohydrate 49.3, Fiber 2.5, Sugar 38.7, Protein 4.3

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