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If you’re planning to have guests over and looking for a festive summer dessert, our berry ripe pavlova is sure to be a hit.

  • Serves12
  • Cook time5 minutes
  • Prep time20 minutes, + cooling & 1 hour chilling time
Pavlova topped with chocolate swirled cream, mixed berries and cherries, on a board


  • 270ml can coconut cream
  • 150g dark chocolate melts
  • 600ml Coles Thickened Cream
  • 1 Coles Rustic Pavlova
  • 250g strawberries, halved
  • 125g raspberries
  • 125g blueberries
  • 125g blackberries
  • 100g cherries, pitted, halved if desired

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the can of coconut cream in the fridge for 1 hour to chill. Carefully open the can. Spoon the firm coconut cream from the top of the can into a bowl. Reserve ¾ cup (185ml) of the clear coconut liquid remaining in the can.
  2. Step 2

    Place the chocolate melts and reserved coconut liquid in a heatproof bowl. Place over a saucepan of simmering water (make sure the bowl doesn’t touch the water). Cook, stirring, for 5 mins or until the chocolate melts and the mixture is smooth. Set aside to cool.
  3. Step 3

    Add the cream to the coconut cream in the bowl. Use an electric mixer to whisk until soft peaks form.
  4. Step 4

    Place the pavlova on a serving platter. Drizzle the chocolate mixture over the cream mixture in the bowl and spoon dollops over the top of the pavlova. Top with strawberry, raspberries, blueberries, blackberries and cherry. Serve immediately.

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