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 pinapple and passionfruit. Sprinkle with toasted coconut for added crunch for a light and fresh dessert that never fails to please.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free

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

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

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
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon

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 5 minutes.


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 hand metal whisk.


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. Spoon the passionfruit pulp over the pavlovas. Top with the toasted coconut and remaining mint.


Just before serving, arrange the mini pavlovas on a serving platter.