Brilliant bakes for EASTER
FRUITY COCONUT PAVLOVA
Crisp on the outside and marshmallowy in the middle, this pavlova is a winner!
SERVES 10
✣4 egg whites
✣225g (8oz) caster sugar
✣2tbsp desiccated coconut
✣400ml tin coconut milk (chilled overnight so the fat separates)
✣2tbsp maple syrup
✣100g (3½oz) plain coconut yogurt
✣2 mangoes, peeled and cubed
✣2 kiwi fruit, peeled and sliced
✣2 passion fruit, halved
✣90g (3oz) toasted coconut shavings
✣Dried mango (optional)
You will need:
✣Baking tray lined with baking paper
1 Heat the oven to 150C/ Gas 2. Whisk the egg whites until thick enough to form soft peaks. Whisk in the sugar, 1tbsp at a time, whisking well between each addition to make a thick, glossy meringue.
2 Fold in the desiccated coconut then pile the meringue onto the lined baking tray and spread out to make a 25cm (10in) disc.
3 Make a dip in the centre. Bake for 1 hr 30 mins until crisp on the outside, and allow to cool before transferring to a serving platter.
4 Drain off the liquid from the coconut milk and whisk the remainder until thick. Fold in the maple syrup and
