Ingredients

The following ingredients have 1 Servings
  • 1 cup sweetened shredded coconut
  • 1 cup fine granulated white sugar
  • 1 tablespoon potato starch ((or cornstarch - if avoiding kitniyot, use potato))
  • 3 large egg whites, room temperature ((reserve the yolks))
  • Pinch salt
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla or coconut extract
  • 3 large egg yolks
  • 1 cup granulated white sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/3 cup full fat coconut milk
  • 1/4 cup water
  • 1/2 cup granulated white sugar
  • 1/2 cup brown sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • 1/4 cup full fat coconut milk

Instruction

  • Preheat oven to 300. Add the coconut to a dry pan. Toast over medium high heat until most of the coconut is golden brown, stirring constantly to avoid burning. Remove from heat, set aside. 
  • In a small bowl, whisk together the sugar and the potato starch (or cornstarch). 
  • In the bowl of a stand mixer add the egg whites and pinch of salt. Beat on medium speed until soft peaks form, about 5 minutes. Turn mixer to high and slowly add the sugar mixture, continue to beat until peaks start to firm, about 1 to 2 minutes. Slowly add the vinegar and vanilla, beat until stiff peaks form and the meringue is glossy. Remove bowl from the stand mixer and gently fold in the coconut using a spatula or wooden spoon.
  • Cover a large baking sheet with parchment paper. Spoon meringue onto to parchment into an 8-inch circle. Make a well in the center (this will hold the pudding and caramel).
  • Place baking sheet in the oven and bake until the pavlova is dry and “crisp” on the outside, about 45 to 55 minutes. Turn off the oven, open the oven door halfway, and allow the pavlova to cool in the oven to room temperature before removing.
  • To make the pudding, add the egg yolks, sugar and cocoa powder to a cold pan (that just means you don’t want the pan added to the heat yet, but it doesn’t need to be “chilled”). Whisk until well combined. Put the pan on medium high heat, whisking in the coconut milk and the water. Cook, stirring constantly until thickened, about 5 minutes. Remove from heat and allow to cool slightly before adding to a storage bowl. Chill in the refrigerator until cold, about 1 hour. Pudding can be made up to 3 days ahead of time. 
  • To make the caramel sauce, stir together the brown sugar, white sugar and water in a saucepan over high heat until the sugar has dissolved. Clip a cooking thermometer on the side of the pot. Allow to boil undisturbed until the sugar reaches 230. (Don’t stir the caramel while it’s cooking or it will crystalize, but you can occasionally “swirl” the pan to redistribute the sauce.) Once the caramel reaches 230, remove from heat and add the vanilla, stir until well combined, it will bubble up furiously, then stir in the coconut milk. Return to a boil, stirring continually for two minutes. Remove from heat and allow to cool to room temperature. Caramel will thicken as it cools, but if it becomes too thick to pour, heat it a bit to thin. Caramel can be made up to 3 days ahead of time.
  • Once the pavlova has cooled, place it on a serving plate. Pour the pudding into the well in the center (this recipe makes a large amount of pudding, you may only want to use half of the pudding and save the rest for another use). Drizzle with caramel sauce or serve the caramel sauce on the side for your guest to drizzle as they like.