Coconut pavlova with raspberry cream and mango

This is a must-have for any occasion!

The ever-popular pav is a must-have on any occasion!

Serves: 8-10

Prep & Cook: 2 hours, 15 mins


  • 1 cup caster sugar
  • ½ cup firmly packed brown sugar
  • 1 tblsp cornflour
  • 6 egg whites, at room temperature
  • 600ml thickened cream
  • 2 tsps coconut flavour essence
  • 125g punnet raspberries, crushed
  • 1 large mango, sliced
  • ½ cup coconut flakes, toasted


1. Grease a large oven tray. Trace a 25cm x 25cm square onto a sheet of baking paper. Place trace-side down onto prepared tray.
2. Process both sugars and cornflour in a food processor until finely blended.
3. Place egg whites with sugar mixture in large bowl of an electric mixer. Beat on high speed for 8 to 10 minutes until thick and glossy. Spoon meringue onto traced rectangle on tray. Spread to edges.
4. Cook in a very slow oven (100C) for about 1 hour, 45 minutes, or until dry and crisp. Turn off oven. Cool pavlova in oven with door ajar for about 2 hours. Remove. Cool completely.
5. Beat cream and coconut essence in same clean bowl of an electric mixer until firm peaks form.
6. Transfer pavlova to a serving plate. Top with cream mixture. Add raspberries and gently swirl through cream. Decorate with mango slices and coconut.

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