These mini pavlovas are crisp, airy, and filled with creamy coconut custard.
They’re perfect for parties, desserts, or any time you want a light, elegant treat.
Why You’ll Love This Recipe
Crisp meringue nests hold a luscious coconut custard filling.
Toasted coconut adds flavor and texture, making each bite irresistible.
They’re simple to make with basic ingredients but look impressive.
No-bake filling keeps them creamy, while the meringues stay crisp for a beautiful contrast.
What You’ll Need (Ingredient Highlights)
Egg whites – Whipped to stiff peaks to form crisp meringue nests.
Sugar – Gradually incorporated to create shiny, stable peaks.
Cream of tartar – Stabilizes the meringue.
Coconut flakes – Lightly toasted for garnish and added texture.
Coconut custard – Made with coconut milk, egg yolks, and a touch of coconut extract for authentic flavor.
Vanilla extract – Enhances the meringue’s sweetness.
Cornstarch – Thickens the custard to creamy perfection.
Pro Tips Before You Start
Ensure egg whites are at room temperature for easier whipping.
Toast the coconut lightly to enhance flavor without burning.
Pipe carefully or scoop for rustic nests; both work well.
Cover custard with plastic wrap directly on the surface to prevent a skin.
How to Make Pavlova Mini
Step 1 – Preheat oven
Set oven to 200°F and line two baking sheets with parchment paper or silicone mats.
Step 2 – Whip the meringue
In a stand mixer, combine 4 egg whites, ¼ teaspoon cream of tartar, and a pinch of salt.
Whisk 1–2 minutes until frothy.
Gradually add ⅔ cup sugar; continue whisking until shiny and thick, about 2–3 minutes.
Add ½ teaspoon vanilla extract.
Step 3 – Test peaks and fold in sugar
Check for stiff peaks.
Sprinkle in remaining ⅓ cup sugar and gently fold to maintain airiness.
Step 4 – Pipe or shape nests
Fit a piping bag with an open star tip.
Pipe 2-inch flat swirls for the base and add a small wall around the edge.
Optionally, sprinkle with toasted coconut flakes.
For a rustic look, spoon meringue and form a well in the center.
Step 5 – Bake meringues
Bake 2 hours until dry and crisp.
Turn off oven and let sit 3–4 hours or overnight for fully set meringues.
Step 6 – Make the custard
Whisk together ¼ cup sugar, 2½ tablespoons cornstarch, and ¼ teaspoon salt in a small saucepan.
Slowly add ½ cup milk while whisking, then add 7 ounces coconut milk, 2 egg yolks, and ½ teaspoon coconut extract.
Cook over medium heat, whisking constantly, until thickened, about 5 minutes.
Strain through a fine mesh sieve.
Cover with plastic wrap touching the surface and refrigerate until cool.
Step 7 – Fill the meringues
Once custard is cool, whisk to smooth.
Fill each meringue nest with about a tablespoon of custard using a zip-top bag or spoon.
Step 8 – Garnish
Drizzle with melted chocolate and sprinkle with toasted coconut if desired.
Serve immediately.
What to Serve Them With
Serve as an elegant dessert for parties or special occasions.
Pair with fresh berries for a light, refreshing addition.
Enjoy with coffee, tea, or a glass of sparkling wine for extra indulgence.
Variations / Substitutions
Add a few drops of almond extract instead of coconut for a different flavor twist.
Use dark chocolate drizzle for contrast or white chocolate for a sweeter look.
Top with crushed pistachios or edible flowers for decorative flair.
Storage & Leftovers
Store filled pavlovas in the refrigerator for up to 2 days.
Keep meringues unfilled in an airtight container for up to 1 week.
Avoid filling too far in advance to maintain crispness.
FAQs
Can I make the meringues ahead of time?
Yes, store unfilled meringues in an airtight container for up to 1 week.
Can I skip the piping?
Absolutely, spoon and shape the nests for a rustic look.
Can I use other milk alternatives?
Yes, almond, oat, or soy milk can be substituted in the custard.
How do I know when stiff peaks are ready?
Lift the whisk; peaks should hold their shape without collapsing.
Can I make smaller or larger nests?
Yes, adjust size as desired; baking time may vary slightly.
Can I freeze the custard?
It’s not recommended; freezing may affect texture. Serve fresh.
Can I add fruit to the filling?
Yes, lightly fold in berries or fruit purée before filling.
How do I prevent cracks in meringue?
Bake low and slow, and let them cool in the oven with the door slightly open.
Are these kid-friendly?
Yes, they’re sweet, creamy, and fun to eat.
Can I make chocolate meringues?
Yes, fold in a small amount of cocoa powder to the meringue before baking.
Final Thoughts
These mini pavlovas are crisp, airy, and filled with creamy coconut custard, perfect for any occasion.
They’re simple yet elegant, making them a favorite for parties, desserts, or a special treat at home.
