Paleo Classic Pavlova
Indulge in the delicate elegance of the Paleo Classic Pavlova, a healthier twist on the traditional dessert that’s both indulgent and guilt-free. This refined treat features a light and airy meringue base made with just four simple ingredients, including coconut sugar for a naturally sweet caramel flavor. Topped with whipped coconut cream and a vibrant medley of fresh strawberries, blueberries, and mint, it’s a visually stunning and nutrient-packed centerpiece perfect for any occasion. With its grain-free, dairy-free, and refined sugar-free profile, this recipe caters to paleo and clean-eating enthusiasts alike. Whether you’re hosting a summer gathering or treating yourself to a sophisticated dessert, this Paleo Classic Pavlova promises a harmonious balance of sweetness and freshness in every bite.
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Ingredients
- 4 large Egg whites
- 120 grams Coconut sugar
- 1 teaspoon Arrowroot powder
- 1 teaspoon Lemon juice
- 1 teaspoon Vanilla extract
- 200 grams Full-fat coconut cream
- 150 grams Fresh strawberries
- 100 grams Fresh blueberries
- 5 grams Fresh mint leaves
Directions
Step 1
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and trace a 7-inch (18 cm) circle in the center using a plate or a round cake pan as a guide.
Step 2
In a clean, dry mixing bowl, beat the egg whites until they form soft peaks. Gradually add the coconut sugar, one tablespoon at a time, beating well after each addition until the sugar is dissolved and stiff peaks form.
Step 3
Once the sugar is incorporated, gently fold in the arrowroot powder, lemon juice, and vanilla extract until well combined.
Step 4
Spoon the meringue onto the traced circle on the parchment paper, smoothing the top with a spatula and creating a slight indentation in the center to hold the toppings.
Step 5
Bake in the preheated oven for 1.5 hours, or until the meringue is dry to the touch and easily lifts off the parchment paper. Turn off the oven and allow the meringue to cool completely inside the oven with the door slightly ajar.
Step 6
While the meringue cools, prepare the topping by refrigerating the coconut cream overnight. Scoop the solidified cream into a bowl (leaving behind any liquid) and whip it until it becomes light and fluffy.
Step 7
Once the meringue has cooled, spread the whipped coconut cream evenly over the entire surface.
Step 8
Top the pavlova with the fresh strawberries (sliced as desired) and blueberries. Garnish with fresh mint leaves for an added touch of flavor and presentation.
Step 9
Serve immediately or refrigerate until ready to serve.
Nutrition Facts
| Serving size | (718.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1308.8 |
| Total Fat 70.9g | 0% |
| Saturated Fat 62.1g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 252.8mg | 0% |
| Total Carbohydrate 164.6g | 0% |
| Dietary Fiber 9.9g | 0% |
| Total Sugars 145.3g | |
| Protein 22.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 84.9mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 1205.2mg | 0% |
Source of Calories