Kiwi Fruit Pavlova with Passionfruit Cream and Toasted Coconut

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A classic Australian pavlova meringue topped with whipped cream infused with fresh passionfruit pulp and scattered toasted coconut and sliced kiwi for tropical flair. This australian-inspired desserts ready in about 95 minutes layers large egg whites, caster sugar, cornstarch 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 280 calories and feeds 6, 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.

Prep: 20 min Cook: 75 min Serves 6 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Line a baking sheet with parchment paper and draw a 7-inch circle.
  2. Step 2: In a clean bowl, beat 4 large egg whites on medium speed until soft peaks form. Gradually add 1 cup caster sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form.
  3. Step 3: Gently fold in 2 tsp cornstarch and 1 tsp white vinegar until just combined.
  4. Step 4: Spoon the meringue onto the parchment within the circle, shaping it into a disc with slightly higher edges to hold toppings.
  5. Step 5: Bake for 1 hour 15 minutes, then turn off the oven and leave the pavlova inside to cool completely for at least 1 hour.
  6. Step 6: Meanwhile, whip 1 cup heavy cream until soft peaks form, then fold in 3 tbsp fresh passionfruit pulp gently.
  7. Step 7: Once pavlova is cool, top with the passionfruit cream, arrange 3 sliced peeled kiwi fruit evenly over the top, and sprinkle with 1/4 cup toasted shredded coconut for crunch and aroma.
  8. Step 8: Serve immediately for best texture contrast between crisp shell and marshmallow interior.

Frequently asked questions

How long does Kiwi Fruit Pavlova with Passionfruit Cream and Toasted Coconut take to make?

Total time is about 95 minutes (20 min prep + 75 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 Kiwi Fruit Pavlova with Passionfruit Cream and Toasted Coconut?

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 Kiwi Fruit Pavlova with Passionfruit Cream and Toasted Coconut?

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 Kiwi Fruit Pavlova with Passionfruit Cream and Toasted Coconut for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Kiwi Fruit Pavlova with Passionfruit Cream and Toasted Coconut?

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.

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