Serves 12

Tropical Pavlova

This recipe makes one single pavlova. Double the ingredients and process to create multiple layers as we have done.


Coconut Pavlova:

1/4 tsp cream of tartar

1 vanilla bean, split in half

2 tsp cornflour 

4 egg whites per pavlova

1 tsp white wine vinegar 

½ cup desiccated coconut, lightly toasted

Tropical topping:

400ml can coconut cream, chilled in the fridge overnight

2-3 Dole bananas, thinly sliced

1/3 Dole pineapple, peeled and cored, cut in chunks

¼ cup preserved passionfruit in syrup


1.  Preheat the oven to 110°C (not fan-forced). Draw a 20cm circle on a sheet of baking paper (use a 20cm plate as a guide) and place on a baking tray. 

2.  In a large, clean, dry bowl, whisk egg whites with cream of tartar until soft peaks form. Gradually add caster sugar, whisking continuously until the mixture is very thick and glossy. Scrape the seeds from the vanilla bean and beat seeds into the meringue. Lastly, fold in the cornflour, vinegar and coconut. 

3.  Spoon the meringue onto the paper circle, shaping into a disc. Bake for 1 hour or until crisp on the outside and gooey inside. Turn off the oven and leave the Pavlova inside to dry out and cool completely for 1 hour. Once cool, remove from the oven, carefully peel off the paper and put on a cake stand. 

4.  Open the can of coconut cream. Spoon out the thick, set creamy part into a bowl. Reserve the more liquid part. Use an electric mixer to whip the coconut cream until light and fluffy (it will look like whipped cream). If the mixture is too solid, add in some of the reserved coconut liquid bit by bit to loosen and lighten the mixture.

5.  Combine banana, pineapple and passionfruit in a small bowl. Spoon the whipped coconut cream onto the Pavlova and top with the tropical fruit.