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Serves
12
Prep
20
mins
Cooking
115
hrsmins
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Home » Recipes » Sweet & Savoury Baking » Coconut Pavlova Wreath

Coconut Pavlova Wreath

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Directions
Step 1

Preheat oven to 130oC. Line a baking tray with baking paper and trace a circle using a 22cm baking tin. Turn baking paper over.

Step 2

Beat the egg whites and cream of tartar until soft peaks form. Add the sugar a few tablespoons at a time. Beat until stiff and glossy. Gently fold through the coconut using a metal spoon.

Step 3

Spoon the meringue onto the marked baking paper to form a wreath. Bake in the oven for 1 hour and 15 minutes. Turn off the oven and leave to cool completely with the oven door slightly ajar.

Step 4

To make the coulis, blend the fresh raspberries, lemon juice and sugar with a stick blender until smooth.

Step 5

To assemble ,dollop the cream onto the pavlova. Drizzle over coulis and scatter with pomegranate seeds, chopped pistachios and coconut.

Tips

  • This recipe also works if you substitute McKenzie’s  Moist Flakes Coconut with either McKenzie’s Fine Desiccated Coconut or McKenzie’s Shredded Coconut.

Ingredients
  • 4 egg whites, at room temperature
  • 1/4 tsp McKenzie's Cream of Tartar
  • 1 cup caster sugar
  • 1/2 cup McKenzie's Moist Flakes Coconut
  • 250ml (1 cup) thickened cream, whipped
  • 125g fresh raspberries
  • 1/2 lemon, juiced
  • 1/4 cup caster sugar, extra
  • 1 pomegranate, seeds removed
  • 1/2 cup pistachios, chopped
  • 1/2 cup McKenzie's Shredded Coconut/moist flakes

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Related Products


  • McKenzie's Cream of Tartar 125g

  • McKenzie's Moist Flakes Coconut 225g

  • McKenzie's Shredded Coconut 215g

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