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Pineapple, coconut and almond pavlova recipe
Pineapple, coconut and almond pavlova recipe
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Summer pavlova with pineapple, coconut, and almond - a must-have for any gathering!
Ingredients:
  • 80ml maple syrup
  • 40g butter
  • 1/2 small pineapple, peeled, thinly sliced crossways
  • 500g Pavlova
  • 600ml thickened cream
  • 320g lemon curd
  • 40.00 ml flaked almonds, toasted
  • 10g coconut flakes
  • Mint leaves, to serve
  • Lime zest, to serve
Instructions:
  • Preheat the barbecue grill or chargrill to medium heat. In a heatproof bowl, combine the maple syrup and butter. Microwave on high, stirring every 20 seconds, until the butter melts. Mix well. Grill the pineapple slices, brushing with the maple syrup mixture and turning occasionally, for about 6 minutes or until they are sticky and golden. Transfer the grilled pineapple slices to a plate and let them cool.
  • Transfer the pavlova onto a beautiful serving plate. Whip the cream with an electric mixer in a large bowl until soft peaks form. Top the whipped cream with lemon curd and gently swirl it in. Spread the luscious mixture over the pavlova.
  • Gently layer pineapple slices over the pavlova, keeping the syrup from the plate. Sprinkle with almond, coconut, mint, and lime zest. Finish with a drizzle of the reserved pineapple syrup before serving.

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