HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaramelised Pear Mini Pavlovas
Caramelised Pear Mini Pavlovas

Caramelised Pear Mini Pavlovas

with Mint Cream & Toasted Coconut

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Finish your dinner off with a sweet surprise! Load up these fruity delights with caramelised pear, pineapple and mint cream. Sprinkle with toasted coconut for added crunch and it's a light and fresh dessert that is sure to please.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time20 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

shredded coconut


1 tin

pineapple slices



1 packet

thickened cream


1 bunch


1 packet

meringue nests


Not included in your delivery

20 g



1 tsp

brown sugar

(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1010 kJ
Fat14.5 g
of which saturates10.1 g
Carbohydrate25.1 g
of which sugars24.8 g
Protein2.1 g
Sodium36 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast until golden, 2-3 minutes. Transfer to a bowl.


Drain and finely chop the pineapple slices. Cut the pear into small chunks. Return the frying pan to a medium-high heat. Cook the pineapple and pear until lightly browned, 4-6 minutes. Add the butter and brown sugar and cook until golden brown and sticky, 2-4 minutes. Transfer to a bowl and set aside to cool for at least 5 minutes.


In a large bowl, whisk the thickened cream until soft peaks form and almost doubled in size, 3-4 minutes. Pick and thinly slice the mint leaves. Add 1/2 the mint to the cream and gently stir to combine. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted. TIP: If you don't have an electric mixer, use a hand metal whisk.


When you are ready to serve, dollop a spoonful of mint cream on each meringue nest and top with the caramelised pineapple and pear. Sprinkle with the toasted coconut and remaining mint.