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For the pavlovas:
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In a small bowl, mix together the sugar and cornstarch.
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Preheat the oven to 250 degrees .
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Start beating the egg whites in a large bowl or mixer over high speed.
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As soon as they are foamy, pour in the vinegar.
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Slowly start adding the sugar mixture while the eggs are beating.
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As soon as it starts to turn white, add the vanilla.
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Let the mixture beat on high for at least 3 minutes.
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As soon as the peaks are glossy and very stiff, you are ready.
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Use a cookie sheet that is nonstick or a parchment-lined sheet.
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I like to use a decorating bag and add the meringue.
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Then make 3-inch discs on the cookie sheet and then form walls on top around the edge of the discs.
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You could also make a nice tall mound and use the back of the spoon to form a dent in the middle.
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As long as it will hold stuff, it will look pretty.
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Bake in the preheated oven for about an hour and a half.
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They will be very dry and hard to the touch.
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If they arent starting to brown, turn the oven off and leave them in to cool with the oven.
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If they are are turning brown, remove them from the oven to cool.
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(On a side note, it is not a good idea to make these on a humid day.
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One time mine become very sticky and gooey upon removal from the oven.
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If it is not humid, this stores very well for at least a week.)
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For the topping:
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Follow the directions on the package of the pudding using the pie directions, but substitute coconut milk for regular milk.
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Put it all together:
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Just before serving, spoon the pudding mixture into the center of the mini pavlovas.
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Add any fruit you have over the top and serve immediately.
