Coconut-pineapple Curd Pavlova Recipe

Preheat the Oven

Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a circle about 8 inches in diameter as a guide.

Whip Egg Whites

In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.

Add Sugar

Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat on high speed until the mixture is glossy and forms stiff peaks.

Incorporate Cornstarch and Vinegar

Sprinkle the cornstarch and drizzle the vinegar into the meringue and gently fold with a spatula until just combined.

Shape the Pavlova

Spoon the meringue into the circle on the parchment paper, creating a slight well in the center for the filling. Smooth the edges.

Bake

Bake the pavlova for 1 hour, then turn off the oven and leave it inside for an additional hour to cool completely.

Combine Ingredients

In a medium saucepan, whisk together the coconut milk, pineapple juice, granulated sugar, and egg yolks until smooth.

Cook the Curd

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and coats the back of a spoon, about 10-15 minutes.

Add Butter and Coconut

Remove from heat and stir in the butter and grated coconut until fully combined and smooth.

Cool the Curd

Transfer the curd to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.

Prepare Toppings

Whip the cream until soft peaks form. Prepare fresh pineapple chunks and toasted coconut flakes.

Assemble Pavlova

Once the pavlova is completely cooled, spoon the coconut-pineapple curd into the center. Top with whipped cream, pineapple chunks, and toasted coconut flakes.

Serve

Slice and serve immediately or refrigerate for up to an hour before serving.