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Caramelised Pineapple Mini Pavlovas

Caramelised Pineapple Mini Pavlovas

with Mint Cream & Toasted Coconut | Serves 4+

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

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:SulphitesMilkEgg

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time20 minutes
Cooking difficultyEasy
Ingredients

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

1 packet

shredded coconut

(ContainsSulphites)

1 tin

pineapple slices

1 packet

thickened cream

(ContainsMilk)

1

passionfruit

1 bunch

mint

1 packet

meringue nests

(ContainsEgg)

Not included in your delivery

20 g

butter

(ContainsMilk)

1 tsp

brown sugar

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)1430 kJ
Fat21.7 g
of which saturates15.2 g
Carbohydrate33.3 g
of which sugars32.8 g
Protein3.1 g
Sodium53 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

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 and set aside. Drain and finely chop the pineapple slices. Return the frying pan to a medium- high heat. Cook the pineapple 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.

2

In a large bowl, whisk the thickened cream with an electric mixer until soft peaks form and almost doubled in size, 3-4 minutes. 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 metal hand whisk.

3

Halve the passionfruit. Pick and thinly slice the mint leaves. Add 1/2 the mint to the cream and stir to combine. When you are ready to serve, dollop a spoonful of mint cream on each meringue nest and top with the caramelised pineapple. Drizzle the pavlovas with passionfruit pulp. Top with the toasted coconut and remaining mint.

4

Arrange the mini pavlovas on a platter to serve.