Coconut pavlova with mango and passionfruit caramel

Give a Kiwi classic a tropical twist with this delicious coconut pavlova recipe. Serve with fresh mango, crème fraîche and a sweet passionfruit caramel sauce for a beautifully decadent dessert

  • 30 mins preparation
  • 2 hrs 10 mins cooking
  • Serves 8
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  • 4 egg whites
  • pinch of salt
  • 190 gram caster sugar
  • 50 gram brown sugar
  • 2 teaspoon cornflour
  • 1/2 teaspoon white vinegar
  • 50 gram shredded coconut
  • 500 gram crème fraîche
  • 2 tablespoon icing sugar, sieved
  • 1 tablespoon golden rum
  • 1 teaspoon vanilla bean paste thickly sliced mango, passionfruit pulp to serve
  • thickly sliced mango, passionfruit pulp to serve
Passionfruit caramel
  • 2/3 cup passionfruit pulp (from about 6 passionfruit)
  • 330 gram caster sugar
  • 1 tablespoon golden rum
  • 1 tablespoon lime juice


  • 1
    Preheat oven to 120°C.
  • 2
    Whisk egg whites and salt in an electric mixer for 3-4 minutes until soft peaks form. Gradually add sugars, then whisk until stiff and glossy. Fold in cornflour, vinegar and coconut, then spoon onto a baking tray in a 22cm-diameter pile, forming high sides. Bake for 90 minutes to 2 hours until crisp on the outside but not coloured. Turn off oven and cool completely in oven for 3-4 hours.
  • 3
    For the passionfruit caramel: Purée passionfruit pulp in a food processor. Press through sieve, then discard seeds and set aside.
  • 4
    Place sugar and ½ cup water in a saucepan over medium-high heat. Bring to the boil and cook for 5-6 minutes until caramelised. Brush away any sugar crystals that form on the side of the pan with a wet pastry brush.
  • 5
    Remove from heat, then place pot in sink. Gradually and carefully add 125ml water (be very careful as caramel will spit). Stir to combine, then stir in passionfruit juice, rum and lime juice.
  • 6
    Place crème fraîche, icing sugar, rum and vanilla in a medium bowl, then whisk to soft peaks. Spoon on top of pavlova.
  • 7
    Top with mango and passionfruit pulp. Drizzle with a little passionfruit caramel to serve.


  • Serves 8-20.