400ml (13.5 fl oz) can coconut cream, refrigerated overnight
200g (7 oz) egg whites (about 6 egg whites)
100g (3.5 oz) caster (superfine) sugar
1 tbsp cornflour (cornstarch)
1 tsp white vinegar
200ml (7 fl oz) thickened (heavy) cream
2 tbsp icing sugar (powdered sugar)
2 mangoes, peeled, stone removed, thinly sliced
store-bought coconut chocolate balls, to decorate (optional)
toasted coconut flakes, to decorate
Amazing flavour!
I really enjoyed the combination of the coconut cream and cream! Flavour is amazing! I didn’t include the chocolates anymore just the sweet and ripe mangoes and added kiwi… Love your recipe, Marion! I’ve made this twice already! Thank you!
Mango and Coconut Pavlova
I was drooling just watching the video. Can’t wait to make it now with that amazing coconut cream and mango combination.
Thanks Marion 🌷
The pavlova recipe totally works
We put fruit and cream on ours instead of the mango and coconut but the actual pan recipe totally works.