Mango & Coconut Pavlova

1 can coconut cream, chilled overnight in refrigerator

6 egg whites

1 1/3 cup super fine sugar

1 Tbsp cornstarch

1 tsp distilled vinegar

1 cup heavy whipping cream

3 Tbsp powdered sugar

2-3 ripe mangoes, peeled & sliced

1/4 cup sweetened coconut flakes for topping

6-8 Raffaello almond coconut balls

Cooking Tools

Parchment lined sheet pan

Large mixing bowl

Off-set spatula

Stand mixer or electric hand mixer

• Directions
• The night before you want to make your pavlova, place the can of coconut cream in the fridge overnight. The following day, preheat oven 250°F. Trace a (8”) circle onto a sheet of baking (parchment) paper. Turn the paper over and place on a large baking tray. Use electric mixer to whisk the egg whites in a clean, dry bowl on high speed until soft peaks form. Gradually add the fine sugar, 1 Tbsp at a time, beating constantly, until the mixture is thick and glossy and all the sugar has dissolved. Beat in the cornflour and vinegar until just combined.
• Use a large metal spoon to spoon the mixture onto the lined tray. Use a off-set knife to shape into a disc, using the circle as a guide. Smooth the sides (I like the sides to be slightly higher than the center, but that’s up to you!).
• Bake in the oven for 90 minutes or until the pavlova is dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door slightly ajar, for 2 hours to cool completely.
• Carefully open the can of coconut cream. Spoon the firm coconut cream from the top of the can into a medium bowl. Add the heavy cream and powdered sugar to the coconut cream. Use clean electric mixer to whip the mixture until soft peaks form. Place the completely cooled pavlova on a serving plate. Top with the cream mixture. Arrange the mango slices over the cream mixture, add more of the whipped cream mixture in the center and scatter coconut balls and coconut flakes. The Pavlova needs to be eaten right away once the toppings are added.
• Serves 6-8