Recipes Around the World


Coconut Pavlova with Chocolate Mousse and Bananas

A great cake for any occasion.



  • 500 mL (2 cups) sweetened flaked coconut
  • 6 large egg whites
  • 7 mL (1 1/2 tsp.) cornstarch
  • 5 mL (1 tsp.) cider vinegar
  • 2 mL (1/2 tsp.) vanilla extract
  • 1 mL (1/4 tsp.) salt
  • 375 mL (1 1/2 cups) sugar
  • 50 mL (1/4 cup) boiling water


  • 2 large eggs, separated
  • 60 mL (4 tbsp.) sugar
  • 30 mL (2 tbsp.) unsalted butter, cut into small pieces, room temperature
  • 30 mL (2 tbsp.) water
  • 15 mL (1 tbsp.) dark rum
  • 4 ounces bittersweet or semisweet chocolate chips (about 2/3 cup)
  • 175 mL (3/4 cup) chilled whipping cream
  • 2 bananas, cut into 1/4-inch-thick rounds


For the meringue, position rack in center of oven and preheat to 350°F (180°C). Evenly spread 1-1/2 cups coconut on large baking sheet. Toast until golden, stirring occasionally for about 15 minutes. Allow it to Cool. Maintain oven temperature.

Line another large baking sheet with foil. Using an electric mixer, beat egg whites, cornstarch, cider vinegar, vanilla extract and salt in large bowl until foamy and light. Gradually add sugar and beat until stiff peaks form. Beat in 1/4 cup boiling water, 1 tablespoon at a time, beating until egg whites are stiff and glossy. Fold in 1 cup toasted coconut. Spoon meringue onto center of prepared baking sheet and spread to 9-inch diameter circle with slightly raised edges. Sprinkle with remaining 1/2 cup untoasted coconut.

Bake meringue for about 10 minutes. Reduce oven temperature to 200°F (100°C) and bake until dry and crisp outside and just cooked through inside, about 1 hour. Turn off oven. Let meringue stand in oven for an hour. Remove from oven and cool completely.

For the mousse, whisk together egg yolks, 2 tablespoons sugar, butter, 2 tablespoons water, and rum in a medium metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until thermometer inserted into mixture reaches 160°F, about 6 minutes. Add chocolate and whisk until melted and smooth. Turn off heat; leave bowl over water.

Using an electric mixer, beat egg whites in large bowl until soft peaks form. Gradually add 2 tablespoons sugar and beat until stiff peaks form. Fold 1/3 of egg whites into chocolate mixture to lighten. Fold in remaining whites. Remove from over water and let mousse cool for approximately 20 minutes.

Beat whipping cream in large bowl until peaks form. Place meringue on platter. Spread mousse over center of meringue; top with sliced bananas. Spread whipped cream over bananas and chill for at least 20 minutes or up to 3 hours.

Sprinkle with remaining toasted coconut. Cut into wedges and serve. Enjoy!

Source: The Recipe Hound

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