Inspired by all your all-time favourite cocktail, this pina colada pavlova is a must-try. Loaded with coconut cream and tropical pineapple curd, it's an easy entertaining dessert that's sure to impress.
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Spoon the mixture onto the lined tray. Use a palette knife to shape into a 20cm disc, using the paper disc as a guide. Bake for 11/2 hours or until the pavlova is dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 2 hours to cool completely.
Place the pavlova on a serving platter. Add half the pineapple curd to the cream mixture and use a skewer to gently marble. Spoon over the pavlova. Drizzle with remaining pineapple curd. Arrange pineapple mixture over pavlova.
Serve with... mint leaves and dried pineapple flowers.
COOK. STORE. SAVE.
Swap me: don’t want to use alcohol? You can swap the liqueur for coconut water.
Pineapple flowers: For an edible decoration, peel and very thinly slice 1 small pineapple and pat dry with paper towel. Transfer to a lined baking tray. Sprinkle with 1/2 tsp sugar. Bake at 100°C, turning once, for 2 hours or until dry to the touch. Arrange over holes of a muffin pan and gently push into the holes slightly. Cool.
Inspired by all your all-time favourite cocktail, this pina colada pavlova is a must-try. Loaded with coconut cream and tropical pineapple curd, it's an easy entertaining dessert that's sure to impress.
Spoon the mixture onto the lined tray. Use a palette knife to shape into a 20cm disc, using the paper disc as a guide. Bake for 11/2 hours or until the pavlova is dry to the touch. Turn oven off. Leave the pavlova in the oven, with the door ajar, for 2 hours to cool completely.
Place the pavlova on a serving platter. Add half the pineapple curd to the cream mixture and use a skewer to gently marble. Spoon over the pavlova. Drizzle with remaining pineapple curd. Arrange pineapple mixture over pavlova.
Serve with... mint leaves and dried pineapple flowers.