Coconut Pavlova Roll With Strawberries – a delicious recipe with coconut, egg whites, sugar, cornstarch, white vinegar, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0F. Line a 10 x 12 inch Swiss roll pan with parchment paper. Sprinkle base with 2 tablespoons of coconut.
2
Place egg whites in a clean, dry bowl. Beat with an electric beater until soft peaks form. Beat in sugar 1 tablespoon at a time, until firm, thick and glossy. Beat in cornstarch, vinegar and vanilla. Carefully fold in the remaining coconut with a large metal spoon.
3
Spoon mixture into prepared pan. Bake 12-15 minutes, until risen and golden. Turn out onto a clean tea towel dusted with powdered sugar. Remove baking paper. With long side facing you, carefully roll up, using tea towel as a guide. Let cool.
4
Unroll pavlova and spread with whipped cream, not quite to edges. Top with half of strawberries. Re-roll and dust with a little powdered sugar. Slice. Serve with remaining strawberries
574
kcal
Calories
37
g
Fat
47
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 cup coconut, shredded, 4 None egg whites, 2/3 cup sugar, 1 tsp cornstarch, and more.
Yes, Coconut Pavlova Roll With Strawberries falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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