Caramelised Pineapple Mini Pavlovas
with Mint Cream & Toasted Coconut | Serves 4+
Finish your dinner off with a sweet surprise! Load up these fruity delights with mint cream, caramelised pineapple and passionfruit. Sprinkle with toasted coconut for added crunch and enjoy a light and fresh dessert that is sure to please.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
shredded coconut
(Contains Sulphites;)
1 tin
pineapple slices
1 packet
thickened cream
(Contains Milk;)
1
passionfruit
1 bunch
mint
1 packet
meringue nests
(Contains Egg;)
Not included in your delivery
20 g
butter
(Contains Milk;)
1 tsp
brown sugar
Nutritional Values
Utensils
Cooking Steps
Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast until golden, 2-3 minutes. Transfer to a bowl and set aside. Drain and finely chop the pineapple slices. Return the frying pan to a medium- high heat. Cook the pineapple until lightly browned, 4-6 minutes. Add the butter and brown sugar and cook until golden brown and sticky, 2-4 minutes. Transfer to a bowl and set aside to cool for at least 5 minutes.
In a large bowl, whisk the thickened cream with an electric mixer until soft peaks form and almost doubled in size, 3-4 minutes. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted. TIP: If you don't have an electric mixer, use a metal hand whisk.
Halve the passionfruit. Pick and thinly slice the mint leaves. Add 1/2 the mint to the cream and stir to combine. When you are ready to serve, dollop a spoonful of mint cream on each meringue nest and top with the caramelised pineapple. Drizzle the pavlovas with passionfruit pulp. Top with the toasted coconut and remaining mint.
Arrange the mini pavlovas on a platter to serve.