Coconut and Lychee Pavlova {without milk}

Pavlova noix de coco

Cela faisait un petit moment que j’avais envie de réaliser une pavlova au look tout blanc, et l’occasion de ce dossier de recettes pour les fêtes de fin d’année est une belle excuse (oui je me sacrifie un peu pour vousenfin pas vraiment hein !). Alors pour cette deuxième recette, on fais péter la pavlova noix de coco et litchi ! Et pour cette occasion, j’avais envie de lui donner une forme différente de la pavlova que l’on connait tous, une forme de couronne avec de petites boules, qui quand on les sépare, donnent des jolies parts individuelles. And admit that it throws, non (overestimate myself, but it does feel good once in a while !) ?! Anyway, I also wanted to make a pavlova recipe without milk, so exit the classic whipped cream and too heavy, it gives way to a coconut whipped cream goes wonderfully with the meringue. Oui, I can tell you that this pavlova did not last long, The whole family loved it, and especially Mini-Mademoiselle who loves her mother's pastries !

And no, non, no and again no it doesn't take too long to make a meringue, finally the cooking is long, but we don't have to stay stuck in front of the oven throughout the cooking and therefore we can prepare something else ! And then the coconut pavlova as a dessert at Christmas, it's a chouille more rock than the log, non ?!

recette pavlova

Pavlova recipes

Coconut and Lychee Pavlova {without milk}
For a pavlova
To print
  1. 4 egg whites
  2. 120 g caster sugar
  3. 120 g icing sugar
  4. A few drops of lemon juice
  6. 1 box of refrigerated coconut milk
  7. 30 g icing sugar
  8. 1/2 vanilla pod
  10. 1/2 lychee box
  11. Coconut shavings
  1. Preheat the oven to 90°.
  2. Beat the egg whites until stiff, then once mounted add the lemon juice and caster sugar as you go while continuing to beat. stop beating 30 second then repeat 30 extra seconds.
  3. Add the icing sugar gently using a meringue spatula then put the preparation in a piping bag and pipe 8 balls in a circle on a baking sheet lined with parchment paper.
  4. Bake 1 hour 30 minutes.
  5. Take the meringue out of the oven and let cool..
  6. Prepare the whipped cream, to do this, open the can of coconut milk on top and collect the cream. Beat it until you get a whipped cream then add the icing sugar and the vanilla seeds then continue beating 30 second. Put the whipped cream in a pocket with a fluted nozzle.
  7. Pipe the whipped cream over the meringue then finish by adding the drained lychees and coconut shavings.
  8. Keep refrigerated if you are not serving the pavlova immediately.
aime & mange
Pavlova christmas

Christmas pavlova

coconuts pavlova

good pavlova !


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  • Muriel

    But it's Sublime ! The cake… Photos… And in addition it must be Super Extra Good !!!

  • lily

    it's just beautiful. I made one this Sunday lychees, pineapple, passion fruit and raspberries. exotic fruits go very well with this dessert. kisses

    • Emilie

      Yeah thank you very much Lily ^-^ Oh yes I love it and where you are, you are spoiled !!!
      Bises xx

  • I am speechless (but unfortunately not full!) That's sublime!! A great holiday dessert!

    • Emilie

      Whoops, I deliver you ?!!! Thank you very much miss 😉

  • Pauline

    Oh la la my mouth is watering !!!!
    It's so cute too ! Bravo ! I sign immediately to replace the log with these little wonders !

    • Emilie

      Thank you very much miss ! Besides, it's really not complicated !

  • She is magnificent, I'm a big fan of the shape which also has the merit of allowing a cut at the top !

    • Emilie

      Thank you very much my beautiful 😉 Yes suddenly it's nickel, because the meringue… !

  • Marion

    Wonderful ! I stopped in front of my screen. The presentation is very chic and what about the flavors, my mouth is watering. Bravo, bravo, bravo.

    • Emilie

      Oh thank you very much Marion, I'm blushing ^-^

  • It's top class Emilie !
    So hot

  • Delphine

    I'm thinking of trying to make it for Christmas dessert.… can I prepare it the day before? ?

    • Emilie

      Oh awesome ! Yes it is possible to prepare the elements separately in advance. But for that, the time and the place where the meringue is kept must be dry, otherwise it will lose its texture.

  • DeFilsenLubies

    A quick note to thank you for sharing this delicious recipe with us. ! I've already done it twice, each time it was a great success ! (On the other hand my crown was much less beautiful than yours, but the main thing is that the flavors were there and mmh, what flavors !)

    • Emilie

      Oh thank you very much for this return I am super happy that you liked it !!! And then I'm sure it was very pretty !

  • I love this shape of crown à la Conticini! I'm testing for my next pavlova 😉 Plus, I love something because I didn't know coconut milk could be whipped. Besides, I had a doubt while reading your recipe.: it's coconut milk or coconut cream?

    • Emilie

      Thank you Anne-Sophie ! It is the coconut milk on which we recover the cream after having put it in the fridge 😉

  • Muriel

    Super gluten-free and lactose-free Christmas dessert ! I love pavlova but cream is forbidden to me (Seignalet diet) I banned them ! I'm going to try the coconut whipped cream! Merci

    • Emilie

      Thank you so much, I'm glad you like this pavlova 😉