Cherry and coconut summer pavlova

Simple but impressive, this fruity pavlova will go down a treat with friends and family. Topped with cherry, watermelon and coconut, it’s summer on a plate.



Note: + cooling & 15 mins chilling time

1h 30m


  • 6 Coles Australian Free Range Egg whites
  • 11/2 cups (330g) caster sugar
  • 1 tbs cornflour
  • 1 tsp white vinegar
  • 200g cherries, halved
  • 1/4 small watermelon, peeled, thinly sliced
  • 2 tbs coconut rum or coconut water
  • 1 tsp vanilla bean paste
  • 300ml Coles Thickened Cream
  • 1 cup (280g) coconut yoghurt
  • 50g strawberries
  • 100g raspberries
  • Coconut flakes, to serve



Preheat oven to 100°C. Line a large baking tray with baking paper. Draw a 20cm circle on the paper and turn over. Use an electric mixer to whisk the egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tbs at a time, whisking well between each addition. Continue whisking until the sugar completely dissolves. Add the cornflour and vinegar and whisk until just combined. Spoon onto the prepared pan and shape into a 20cm disc. Bake for 11/2 hours or until dry to the touch. Turn the oven off. Leave in the oven, with the door ajar, to cool completely.


Meanwhile, place the cherry and watermelon in a medium bowl. Combine rum or coconut water and vanilla in a small bowl. Pour over watermelon and cherry. Cover and place in the fridge for 15 mins to chill.


Use a clean electric mixer to whisk the cream and yoghurt in a bowl until soft peaks form. Place the pavlova on a serving platter. Top with the cream mixture, cherry mixture, strawberries and raspberries. Drizzle with the syrup and sprinkle with coconut flakes to serve. 


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.