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Tropical pavlova wreath

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  • Gluten free
  • Nut free
  • Peanut free
  • Seafood free
  • Sesame free
  • Shellfish free
  • Soy free
  • Vegetarian
  • Wheat free

With its wreath-shaped meringue base topped with vibrant tropical fruits, this tropical pavlova wreath recipe is an absolute show-stopper that anyone can make.

  • Serves8
  • Cook time1 hour
  • Prep time20 minutes, + 1 hour cooling time. Note: the coconut cream needs to be chilled overnight before you start this recipe.
Tropical pavlova wreath

Ingredients

  • 5 free-range egg whites
  • 1 1/4 cups (275g) caster sugar
  • 1/2 tsp white vinegar
  • 2 tsp cornflour
  • 400g can coconut cream, unopened, chilled
  • 1 cup (250ml) thickened cream
  • 1/2 pineapple, peeled, thinly sliced
  • 1 mango, stoned, peeled, thinly sliced
  • 2 passionfruit
  • Lime zest, to decorate
  • Mint leaves, to decorate

Nutritional information

Per serve: Energy: 1066kJ/255 Cals (12%), Protein: 9g (18%), Fat: 22g (31%), Sat Fat: 17g (71%), Carb: 11g (4%), Sugar: 9g (10%), Dietary Fibre: 1g (3%), Sodium: 49mg (2%).

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.

Method

  1. Step 1

    Preheat oven to 100°C. Line a large baking tray with baking paper. Trace a 15cm circle on the paper and turn over. Use an electric mixer to whisk egg whites in a clean, dry bowl until stiff peaks form. Gradually add sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until sugar completely dissolves. Add the vinegar and cornflour and whisk to combine. Using the circle as a guide, use 2 large metal spoons to place mounds of the mixture in a wreath shape on lined tray.

  2. Step 2

    Bake for 1 hour or until pavlova is dry to the touch. Turn oven off. Leave pavlova in the oven, with the door ajar, for 1 hour to cool completely.

  3. Step 3

    Carefully open the can of coconut cream. Spoon the thick cream at the top of the can into a large bowl, reserving the clear liquid in the can for another use. Add the thickened cream to the bowl and use a clean electric mixer to whisk until soft peaks form.

  4. Step 4

    Place pavlova wreath on a serving platter. Top with the cream mixture, pineapple, mango, passionfruit, lime zest and mint leaves to serve.

Recipe tip

COOK. STORE. SAVE.
Cook it right:
To help separate the coconut cream from the clear liquid, make sure to chill the can overnight – and avoid shaking the can before opening. Don’t toss the clear liquid, either – refrigerate in a sealed jar for up to 3 days, or freeze in ice cube trays for up to 3 months and add to smoothies for a hint of coconut flavour. 

Plan ahead: Humidity can affect the texture of pavlova, so it’s best made the day of serving. If it’s not too humid where you are, make it a day ahead and store in an airtight container in a cool, dry place.

Tropical pavlova wreath

Tropical pavlova wreath
  • Serves8
  • Cook time1 hour
  • Prep time20 minutes, + 1 hour cooling time. Note: the coconut cream needs to be chilled overnight before you start this recipe.
Ingredients
  • 5 free-range egg whites
  • 1 1/4 cups (275g) caster sugar
  • 1/2 tsp white vinegar
  • 2 tsp cornflour
  • 400g can coconut cream, unopened, chilled
  • 1 cup (250ml) thickened cream
  • 1/2 pineapple, peeled, thinly sliced
  • 1 mango, stoned, peeled, thinly sliced
  • 2 passionfruit
  • Lime zest, to decorate
  • Mint leaves, to decorate
    Description

    With its wreath-shaped meringue base topped with vibrant tropical fruits, this tropical pavlova wreath recipe is an absolute show-stopper that anyone can make.

    Method
    1. Step 1

      Preheat oven to 100°C. Line a large baking tray with baking paper. Trace a 15cm circle on the paper and turn over. Use an electric mixer to whisk egg whites in a clean, dry bowl until stiff peaks form. Gradually add sugar, 1 tbs at a time, whisking well after each addition. Continue whisking until sugar completely dissolves. Add the vinegar and cornflour and whisk to combine. Using the circle as a guide, use 2 large metal spoons to place mounds of the mixture in a wreath shape on lined tray.

    2. Step 2

      Bake for 1 hour or until pavlova is dry to the touch. Turn oven off. Leave pavlova in the oven, with the door ajar, for 1 hour to cool completely.

    3. Step 3

      Carefully open the can of coconut cream. Spoon the thick cream at the top of the can into a large bowl, reserving the clear liquid in the can for another use. Add the thickened cream to the bowl and use a clean electric mixer to whisk until soft peaks form.

    4. Step 4

      Place pavlova wreath on a serving platter. Top with the cream mixture, pineapple, mango, passionfruit, lime zest and mint leaves to serve.