Breakfast Baking
Summer Berry Pavlova with Coconut Whipped Cream Recipe
Original recipe: 6 servings · Prep: 20 min · Cook: 75 min · Total: 95 min
By Beginnerbakes Editorial TeamPublished Apr 12, 2026 | Updated Oct 1, 2026
Australian
95 mins
Beginner-friendlyEasyStep By StepSummer Baking
A beginner-friendly pavlova with a crisp meringue shell, soft center, coconut whipped cream, and fresh summer berries.
Prep
20 min
Cook
75 min
Total
95 min
Servings
6
Difficulty
easy
Cuisine
Australian
Ingredients
Servings
6
- 4 large egg whites, at room temperature
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon white vinegar
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla extract
- 1 cup thick coconut cream solids, measured after chilling canned coconut cream overnight and separating off the liquid
- 1 tablespoon powdered sugar
- 1/2 teaspoon vanilla extract (for coconut whipped cream)
- 1 cup mixed fresh summer berries (strawberries, blueberries, raspberries, blackberries)
- Optional
- fresh mint leaves for garnish
Instructions
-
Preheat your oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
-
Draw a 7-inch (18 cm) circle on the parchment paper as a guide for shaping your pavlova base, then flip the paper over so the pencil side is underneath.
-
In a large clean bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
-
Gradually add the granulated sugar, one tablespoon at a time, beating well after each addition until the meringue is glossy and stiff peaks form.
-
Gently fold in the white vinegar, cornstarch, and vanilla extract with a spatula. This stabilizes the meringue and creates a marshmallow-like interior.
-
Spoon the meringue onto the prepared circle on the parchment paper. Shape it into a round with slightly higher edges to hold the toppings.
-
Bake the pavlova in the preheated oven for about 1 hour 15 minutes until the outside is crisp to the touch.
-
Turn off the oven and allow the pavlova to cool inside with the door slightly open for about 1 hour to prevent cracking.
-
While the pavlova cools, prepare the coconut whipped cream. Scoop the thick solids from the coconut cream chilled overnight, leaving behind the watery liquid, and measure 1 cup of the separated solids into a bowl before whipping.
-
Add the powdered sugar and vanilla extract to the coconut cream, then whip with an electric mixer until light and fluffy. Keep refrigerated until ready to use.
-
Once the pavlova is completely cool, carefully transfer it to a serving plate.
-
Spread the whipped coconut cream evenly over the pavlova base.
-
Top generously with the mixed fresh summer berries and garnish with fresh mint leaves if desired.
-
Serve immediately for the best texture and freshness.
Ingredient Notes
Measure the thick separated coconut solids before whipping, not the whole contents of the can. The amount of solids varies by product, so more than one can may be needed; chill enough cans overnight to provide the listed measured quantity.
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