Kakadu Plum and Coconut Pavlova
A light and tangy dessert inspired by Australian native ingredients, featuring a crisp meringue base, whipped cream, and a vibrant Kakadu plum compote. This australian-inspired desserts ready in about 150 minutes layers large egg whites, caster sugar, kakadu plums into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 large egg whites
- 1 cup caster sugar
- 12 oz kakadu plums
- 1 cup coconut cream
- 1/2 cup heavy cream
- 1 tsp vanilla extract
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat an oven to 250°F. In a stand mixer, whisk 4 egg whites with 1/4 tsp salt until soft peaks form. Gradually add 1 cup caster sugar, beating until stiff, glossy peaks form. Transfer to a parchment-lined baking sheet, shaping into a 6-inch round. Bake for 1 hour, then reduce heat to 180°F and bake for 1 hour longer until crisp. Let cool.
- Step 2: For the compote, simmer 12 oz Kakadu plums (halved and seeded) with 1/2 cup water and 1 tbsp sugar for 15 minutes until softened. Cool.
- Step 3: In a bowl, whip 1 cup coconut cream and 1/2 cup heavy cream with 1 tsp vanilla extract until stiff. Spread over the meringue, then top with the Kakadu plum compote and additional coconut cream.
Frequently asked questions
How long does Kakadu Plum and Coconut Pavlova take to make?
Total time is about 150 minutes (30 min prep + 120 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Kakadu Plum and Coconut Pavlova?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Kakadu Plum and Coconut Pavlova?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Kakadu Plum and Coconut Pavlova for a different number of people?
The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Kakadu Plum and Coconut Pavlova?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
