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Coconut Pavlova


  • 1 bag unsweetened/sweetened grated coconut coconut flakes, 100 grams
  • 6 large egg whites
  • 1 1/2 teaspoons cornstarch
  • 1 teaspoon cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/2 cups sugar
  • 1/4 cup boiling water


  • On a preheated 350 F, toast coconut until golden brown (12-15 minutes), shake/stir once. Cool to room temperature.
  • On electric mixer, beat egg whites and next 4 ingredients until foamy. Add in sugar bits by bits, and beat until stiff peaks form.
  • Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until whites are stiff and glossy.
  • Fold in toasted coconut.
  • Spoon batter onto a prepared baking sheet and spread with slightly raised edges and bake for 10 minutes.
  • Reduce oven temperature to 200°F and bake until dry and crisp outside and just cooked through inside, about 1 hour.
  • Turn off oven. Let meringue stand in oven 1 hour then remove from oven and cool completely.