Coconut Cream Pie Pavlova Recipe
Make Coconut Cream Pie Pavlova Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meringue Shell
Coconut Pastry Cream (Coconut Custard)
Coconut Whipped Topping
Method
Meringue Shell
- 1
Preheat and prepare pan
Preheat the oven to 275°F (135°C). Line a baking sheet with parchment paper. Using a pencil, draw a 9-inch circle on the underside of the parchment as a guide; flip the paper so the penciled side is down.
- 2
Whip egg whites
In a clean, grease-free mixing bowl, use an electric mixer to beat the 4 large egg whites with a pinch of salt on medium speed until foamy. Gradually add 1 cup granulated sugar, about 1 tablespoon at a time, while increasing speed to high. Beat until glossy stiff peaks form and the sugar has dissolved (rub a bit between fingers to check for grit).
- 3
Stabilize meringue
Sprinkle 1 teaspoon cornstarch, 1 teaspoon vinegar (or lemon juice), and 1 teaspoon vanilla extract over the whipped whites and gently fold in with a rubber spatula until incorporated. This will help the interior stay marshmallowy and the exterior crisp.
- 4
Shape meringue
Spoon the meringue onto the prepared parchment inside the penciled circle. Use the back of a spoon or an offset spatula to spread into a disk about 9 inches across and 1 1/2–2 inches high, building up slightly higher edges to form a shallow well for the filling.
- 5
Bake and cool
Bake at 275°F (135°C) for 1 hour 15 minutes to 1 hour 30 minutes, until the outside is dry and crisp and the top is very pale. Turn the oven off, crack the oven door, and let the meringue cool completely in the oven (about 1 hour) to prevent cracking. Remove to a wire rack and peel off parchment. Keep in a dry place until assembly.
Coconut Pastry Cream (Coconut Custard)
- 6
Heat milks
In a medium saucepan, combine 1 cup whole milk and 1 cup full-fat coconut milk. Warm gently over medium heat until it just starts to steam and small bubbles form at the edge; do not boil.
- 7
Mix yolks and dry ingredients
While the milk warms, whisk together 3 egg yolks, 3 tablespoons granulated sugar, and 3 tablespoons cornstarch in a medium bowl until smooth and pale.
- 8
- 9
Cook custard
Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 2–4 minutes. Once boiling, cook 30–60 seconds more while whisking to fully activate the cornstarch. Remove from heat.
- 10
Finish custard
Stir in 2 tablespoons unsalted butter, 1 teaspoon vanilla extract, and 3 tablespoons sweetened shredded coconut until smooth. Transfer the custard to a bowl and press plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until completely cold, at least 2 hours.
Coconut Whipped Topping & Assembly
- 11
Toast coconut
Preheat a small skillet over medium heat. Add 2 tablespoons shredded coconut and toast, stirring frequently, until golden brown and fragrant, 2–3 minutes. Transfer to a plate to cool.
- 12
Whip cream
In a chilled mixing bowl, beat 1 cup chilled heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft to medium peaks form. Taste and add more powdered sugar if you prefer sweeter topping.
- 13
Assemble pavlova
Place the cooled meringue shell on a serving plate. Spoon the chilled coconut pastry cream into the well of the meringue and spread evenly, leaving a small border of crisp meringue exposed. Dollop or pipe the whipped coconut cream over the pastry cream, creating peaks if desired.
- 14
Garnish and chill briefly
Sprinkle the toasted shredded coconut over the top and, if desired, additional unsweetened shredded coconut or a few toasted coconut flakes for contrast. Chill the assembled pavlova for 20–30 minutes to meld flavors, but serve within a few hours of assembly to keep the meringue crisp. If left longer, store unassembled components separately.
