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White Pearl Coconut Cream Pavlova Spheres

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A stunning dessert featuring crisp meringue shells filled with coconut cream, coated in a white chocolate pearl glaze and garnished elegantly.

Ingredients

Scale
  • For the Pavlova Shells:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tsp cornstarch
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • Pinch of salt
  • For the Coconut Cream Filling:
  • 1 cup heavy cream, chilled
  • 1/2 cup coconut cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1/4 cup toasted shredded coconut
  • For the White Chocolate Pearl Glaze:
  • 8 oz (225 g) white chocolate, finely chopped
  • 1/4 cup heavy cream
  • 1 tsp coconut oil
  • White pearl luster dust
  • For Garnish (optional):
  • White chocolate pearls
  • Toasted coconut flakes
  • Edible white flowers

Instructions

  1. 1. Preheat the oven to 250°F (120°C) and line two baking trays with parchment paper.
  2. 2. Beat the egg whites and salt until soft peaks form.
  3. 3. Gradually add the sugar, beating until stiff, glossy peaks develop.
  4. 4. Fold in the cornstarch, vinegar, and vanilla.
  5. 5. Pipe or shape the meringue into 16 half-spheres using silicone dome molds or by hand.
  6. 6. Bake for 60–70 minutes, then turn off the oven and let the shells cool completely inside.
  7. 7. Whip the heavy cream, coconut cream, powdered sugar, and vanilla until fluffy. Fold in the toasted coconut.
  8. 8. Fill half of the pavlova shells with the coconut cream and gently sandwich them together.
  9. 9. Heat the heavy cream until steaming, then pour it over the white chocolate. Let sit for 2 minutes before stirring smooth. Mix in the coconut oil.
  10. 10. Cool the glaze slightly and coat each pavlova sphere with a thin, even layer.
  11. 11. Dust lightly with white pearl luster dust.
  12. 12. Garnish with white chocolate pearls, toasted coconut flakes, and edible white flowers. Chill for 20 minutes before serving.

Nutrition

Find it online: https://cheerychop.com/coconut-cream-pavlova-spheres/