Caramelised Pineapple Mini Pavlovas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Caramelised Pineapple Mini Pavlovas

Caramelised Pineapple Mini Pavlovas

with Mint Cream & Toasted Coconut | Serves 4+

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.

Not Suitable for Coeliacs
Naturally Gluten-Free

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

Preparation Time20 minutes
Cooking Time


/ Serving 4 people

1 packet

shredded coconut

(Contains Sulphites;)

1 tin

pineapple slices

1 packet

thickened cream

(Contains Milk;)



1 bunch


1 packet

meringue nests

(Contains Egg;)

Not included in your delivery

20 g


1 tsp

brown sugar


Nutritional Values

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


Large Non-Stick Pan


Caramelise the pineapple

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.

Whip the cream

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.

Assemble the pavlovas

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.

Serve up

Arrange the mini pavlovas on a platter to serve.