Coconut pavlova with tropical fruit recipe
The delicate flavour of coconut transforms this pavlova into a tropical-flavoured pudding.
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Ingredients
- 3 large free-range egg whites
- 170g caster sugar
- ½ tbsp cornflour
- 55g desiccated coconut
- 1 tsp white wine vinegar
- 2 passion fruit, halved
- 1 mini pineapple, peeled, cored and chopped
- 1 small mango, peeled, stoned and chopped
- ½ papaya, peeled, deseeded and chopped
- 284ml double cream, whipped
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