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Coconut Pavlovas with Tropical Fruits and Ice Cream

Yield 6 servings


  • 2 cups (1-inch) cubed fresh pineapple
  • 1 cup orange sections
  • 1 cup cubed peeled mango
  • 1/3 cup dried sweet cherries
  • 2 tablespoons sugar
  • 2 tablespoons white rum
  • 1/8 teaspoon ground cinnamon
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1/4 teaspoon almond extract
  • 2/3 cup sugar
  • 1/2 cup flaked sweetened coconut, toasted
  • 1 1/2 cups vanilla light ice cream (optional)
  • Mint sprigs (optional)

Nutrition Information

  • calories 236
  • fat 2.2 g
  • satfat 1.9 g
  • monofat 0.1 g
  • polyfat 0.1 g
  • protein 3.2 g
  • carbohydrate 51.7 g
  • fiber 3.4 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 50 mg
  • calcium 29 mg

How to Make It

  1. Preheat oven to 250°.

  2. Combine first 7 ingredients in a bowl; stir well, and set aside. Place parchment paper over a large baking sheet. Draw 6 (4-inch) circles on parchment paper. Turn parchment paper over, and secure with masking tape.

  3. Beat egg whites and cream of tartar with a mixer at high speed until foamy. Add extract; beat well. Gradually add 2/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold coconut into egg white mixture. Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon.

  4. Bake at 250° for 1 hour or until dry. Turn oven off; cool meringue nests in closed oven at least 4 hours. Carefully remove meringue nests from paper.

  5. Spoon 1/4 cup ice cream, if desired, into each meringue nest, and top with about 2/3 cup fruit mixture. Garnish with mint sprigs, if desired.

Cook's Notes

Make a template to ensure your pavlovas come out looking perfect. Trace circles onto parchment paper as a guide for shaping the nests; a standard oatmeal can is the perfect size. Turn the paper (and the pencil markings) over before securing to the baking sheet.

Cooking Light Gluten-Free Cookbook