Coconut Pavlova Stacks – a delicious recipe with egg whites, granulated sugar, coconut, heavy cream, powdered sugar, raspberries. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 300u00b0F. Line 2 baking pans with parchment paper.
2
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually beat in granulated sugar, 1 tbsp at a time, until mixture is thick and glossy. Beat in coconut.
3
Spoon 8 even dollops of meringue onto prepared pans, 3 inches apart. Using the back of a metal spoon, spread meringue out to 2 1/2-inch discs.
4
Bake 10 mins. Reduce oven temperature to 250u00b0F. Bake a further 30-35 mins. Turn oven off and allow meringues to cool in the oven with door ajar.
5
Meanwhile, beat cream and powdered sugar in a clean bowl with electric mixer to form stiff peaks.
6
Spread half the meringues thickly with whipped cream. Top each with a few raspberries and a teaspoon of passionfruit pulp. Repeat layers. Top with coconut and a drizzle of passionfruit.
435
kcal
Calories
32
g
Fat
30
g
Carbs
8
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 8 ingredients. The key ingredients include: 2 None egg whites, 1/2 cup granulated sugar, 1 tbsp flaked coconut, 1 1/4 cups heavy cream, and more.
Yes, Coconut Pavlova Stacks 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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