Pavlova dessert is a delicious meringue based dessert with fruit. You usually see Pavolovas piled high with berries. But a tropical twist to that can be with fruits like pineapple, kiwi, guava, bananas, mango, and cherries to make a rainbow effect as in eat-from-the-rainbow anti-inflammatory healthy.
You can also omit the sugar in your egg-white meringue base. And instead of a traditional meringue base altogether, you can add a grit or oat pie base bottom.
Either way is a way to enjoy the tropics from home, and the healthy benefits of tropical fruits.
Loaded with Vitamin C and fiber, they also have minerals and are high in antioxidants and anti-inflammatory ingredients. Most tropical fruits are also very juicy to quench your thirst and cooling. Instead of reaching for a beverage with calories, eat healthy tropical fruits.
What’s fun about a Pavlova is you can make it your own swirls and patterns.
Pavlova Tropical Fruit Meringue Pie
Equipment
- pie baking pan
Ingredients
- Tropical fruits, chopped
- Meringue (or grit pie bottom)
- 1 15 ounce cream of coconut can
Instructions
- For Pavolva, whip egg whites to make meringue base. Add to a pan that will be your presenting dish/pan or use a Silpat for easy transfer. Alternatively you can make a grits pie base that's quicker to bake, with grits, egg, and coconut oil that complements tropical fruit flavors. Alternatively, you can grind oats and bake them to use as the base.
- Bake in 200°F oven until it feels solid and formed (like packed snow).
- Decorate with fruit (dragonfruit, pineapple, passion fruit, and guava). If you want to use less fruit sugar or for a breakfast Pavlova, you can alternatively add berries and green bananas.
- Pipe coconut cream (solid flesh of coconut)
