If you’re looking for an impressive and light dessert that will wow your guests, this Fluffy Coconut Pecan Pavlova is just what you need! This elegant meringue dessert is crisp on the outside, soft and marshmallow-like on the inside, and topped with a luscious coconut cream and toasted pecans, making it a delightful treat for any occasion.
What makes this pavlova so special is the combination of textures and flavors—the airy meringue pairs beautifully with the creamy coconut and the crunchy pecans, creating a dessert that’s both satisfying and refreshing. This Fluffy Coconut Pecan Pavlova is perfect for celebrations, holidays, or a special treat just because!
Resume of the Recipe
This Fluffy Coconut Pecan Pavlova features a light and airy meringue base topped with whipped coconut cream and garnished with toasted pecans and shredded coconut. Ready in about 1 hour (plus cooling time), this pavlova is a show-stopping dessert!
With straightforward ingredients and easy preparation, you can whip up this stunning dessert in no time. Let’s dive into this delightful recipe!
Exciting Story:
The first time I made Fluffy Coconut Pecan Pavlova, it was for a summer gathering, and I wanted to create something light and refreshing to balance out the meal. As I whipped the egg whites into fluffy peaks and folded in the coconut, I could already envision the beautiful dessert coming together.
Once the pavlova was baked and cooled, I topped it with whipped coconut cream and a sprinkle of toasted pecans. The first bite was pure bliss—the combination of textures and flavors was heavenly! This Fluffy Coconut Pecan Pavlova has since become a favorite in my home, perfect for any celebration.
Why This Fluffy Coconut Pecan Pavlova?
- Light and Airy: The meringue base is incredibly light and melts in your mouth, making it a perfect finish to any meal.
- Coconut and Pecan Delight: The combination of coconut and pecans adds a delicious twist that’s both tropical and nutty.
- Impressive Presentation: This pavlova looks stunning and is sure to impress your guests!
How to Make Fluffy Coconut Pecan Pavlova
- Preheat the Oven: Start by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide.
- Make the Meringue: In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating until the mixture is glossy and stiff peaks form.
- Add Flavorings: Gently fold in the vanilla extract, white vinegar, cornstarch, and shredded coconut until just combined.
- Shape the Pavlova: Spoon the meringue onto the prepared baking sheet within the circle you drew, smoothing the top and creating a slight well in the center.
- Bake the Pavlova: Bake in the preheated oven for 1 hour, then turn off the oven and let the pavlova cool completely inside with the door slightly ajar (this helps prevent cracking).
- Prepare the Coconut Cream: In a mixing bowl, beat the chilled coconut cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the Pavlova: Once the pavlova is completely cool, gently remove it from the parchment paper and place it on a serving platter. Spread the whipped coconut cream over the top.
- Add Toppings: Sprinkle the toasted pecans and additional toasted coconut over the cream.
- Serve and Enjoy: Your Fluffy Coconut Pecan Pavlova is ready to be enjoyed!
Tips
- Chill the Coconut Cream: Make sure to chill your coconut cream overnight for the best results.
- Avoid Humidity: Meringue is sensitive to humidity, so try to make it on a dry day for the best texture.
Substitutions and Variations
- Different Toppings: Feel free to add your favorite fruits like berries or tropical fruits for a colorful topping.
- Nut-Free Option: Omit the pecans for a nut-free version and add extra coconut or fruit instead.
Make a Healthier Version
- Use a light whipped topping or Greek yogurt in place of coconut cream for a lighter option.
Closing
And there you have it! This Fluffy Coconut Pecan Pavlova is a deliciously airy dessert that will impress anyone who tries it. Don’t forget to let us know how your pavlova turns out, and consider checking out some of our other recipes for more delightful desserts!
Frequently Asked Questions
- How long can I store leftovers?
This pavlova is best enjoyed fresh but can be stored in the refrigerator for up to 2 days. - Can I freeze the pavlova?
Freezing is not recommended, as it may change the texture of the meringue. - What can I use instead of coconut cream?
You can use heavy whipping cream or a dairy-free alternative for the topping. - Can I make this ahead of time?
Yes! You can prepare the meringue and topping in advance; just assemble before serving. - How do I know when the pavlova is done?
The pavlova should be crisp on the outside and slightly soft on the inside. - Can I add flavor to the coconut cream?
Yes! You can add a splash of almond extract or coconut extract for extra flavor. - What if I want to make it spicier?
Adding a pinch of cayenne pepper to the coconut cream can give it a fun kick! - What sides pair well with this pavlova?
Serve with fresh fruit or a light sorbet for a delightful pairing! - How can I make this more festive?
Use seasonal-themed decorations or serve with colorful plates for a fun presentation! - What’s the best way to reheat leftovers?
This dessert is best enjoyed cold; avoid reheating for the best texture and flavor. - Can I use flavored extracts?
Yes! You can use vanilla or almond extract to enhance the flavor. - How can I enhance the flavors?
Consider adding a drizzle of caramel or chocolate sauce for extra richness.
Fluffy Coconut Pecan Pavlova
Course: All Word Recipes4
servings30
minutes40
minutes300
kcal0
minutesKeep the screen of your device on
Ingredients
For the Pavlova:
4 large 4 egg whites
1 cup 1 granulated sugar
1 teaspoon 1 vanilla extract
1 teaspoon 1 white vinegar
1 tablespoon 1 cornstarch
1/2 cup 1/2 shredded coconut (unsweetened or sweetened)
For the Coconut Cream:
1 cup 1 coconut cream (chilled)
2 tablespoons 2 powdered sugar
1 teaspoon 1 vanilla extract
For Topping:
1/2 cup 1/2 pecans, toasted
Additional shredded coconut (toasted, for garnish)
Directions
- Preheat the Oven: Start by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper and draw a 9-inch circle on the paper as a guide.
- Make the Meringue: In a clean mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating until the mixture is glossy and stiff peaks form.
- Add Flavorings: Gently fold in the vanilla extract, white vinegar, cornstarch, and shredded coconut until just combined.
- Shape the Pavlova: Spoon the meringue onto the prepared baking sheet within the circle you drew, smoothing the top and creating a slight well in the center.
- Bake the Pavlova: Bake in the preheated oven for 1 hour, then turn off the oven and let the pavlova cool completely inside with the door slightly ajar (this helps prevent cracking).
- Prepare the Coconut Cream: In a mixing bowl, beat the chilled coconut cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the Pavlova: Once the pavlova is completely cool, gently remove it from the parchment paper and place it on a serving platter. Spread the whipped coconut cream over the top.
- Add Toppings: Sprinkle the toasted pecans and additional toasted coconut over the cream.
- Serve and Enjoy: Your Fluffy Coconut Pecan Pavlova is ready to be enjoyed!
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