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Pineapple, coconut and almond pavlova

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  • Vegetarian
  • Gluten free
  • Peanut free
  • Sesame free
  • Soy free
  • Wheat free

Deliver a show-stopping dessert in 30 minutes with our pineapple and coconut pavlova. Combining fruity flavours and crunchy almonds, it's the perfect option if you're short on time.

  • Serves12
  • Cook time10 minutes
  • Prep time20 minutes, + Cooling time
Sliced pineapple on top of a coconut and almond pavlova


  • 1/3 cup (80ml) maple syrup
  • 40g butter
  • 1/2 small pineapple, peeled, thinly sliced crossways
  • 500g Coles Pavlova
  • 600ml thickened cream
  • 1 cup (320g) lemon curd
  • 2 tbs flaked almonds, toasted
  • 1/4 cup (10g) flaked coconut, toasted
  • Mint leaves, to serve
  • Lime zest, 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.

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


  1. Step 1

    Heat a barbecue grill or chargrill on medium. Place the maple syrup and butter in a heatproof bowl. Cook in microwave on high, stirring every 20 seconds, until butter melts. Stir to combine. Cook pineapple slices on the grill, turning and brushing with the maple syrup mixture, for 6 mins or until sticky and golden. Transfer to a plate and set aside to cool.
  2. Step 2

    Place the pavlova on a serving plate. Use an electric mixer to whisk the cream in a large bowl until soft peaks form. Spoon lemon curd over cream in the bowl and gently fold to marble. Spoon over pavlova.
  3. Step 3

    Fold pineapple slices and arrange over pavlova, reserving any syrup on the plate. Sprinkle with the almond, coconut, mint and lime zest. Drizzle with reserved pineapple syrup to serve.

    Asked to bring dessert? This pav can be assembled in moments. Store the cream and toppings in separate containers – just be sure to keep the cream refrigerated until needed.

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