Elegant Lemon Coconut Pavlovas: The Perfect Dessert for Diner en Blanc and Celebrations

Imagine an enchanting evening, a secret location unveiled at the last minute, thousands of people dressed head-to-toe in white, gathered for an elegant outdoor dinner. This is the magic of ‘Diner en Blanc’, an annual international phenomenon that began in Paris, France, and has since captivated cities worldwide. It’s a celebration of style, camaraderie, and culinary delight. For such a sophisticated affair, or indeed any special occasion, a dessert must make a statement. These light, airy, and utterly delicious Lemon Coconut Pavlovas are precisely that – a fitting, exquisite finale to an unforgettable meal.

Embracing the White Theme at Diner en Blanc

We recently had the pleasure of attending Dîner en Blanc once again, and it was a truly magical and memorable evening. The anticipation built as the secret location for this year’s event in Edmonton was finally revealed: Churchill Square, nestled right in the vibrant heart of downtown. This location offered a distinct change from last year’s picturesque park setting, providing a unique urban energy and exuberance that pulsed through the crowd.

While the downtown setting felt a bit more crowded, it compensated with an undeniable city vibe. The towering buildings, the bustling atmosphere, and the eclectic mix of participants created an electric energy that was truly palpable. Guests, all adorned in their finest white attire, transformed the public square into an elegant open-air dining room. It’s a remarkable experience to witness thousands come together, each contributing to the collective beauty and joy of the evening. Though I cherish the tranquility of last year’s park setting, even with its rain showers, the dynamic urban backdrop this year brought its own special charm and excitement.

The fashion at Diner en Blanc is always a spectacle in itself. From elaborate hats to intricate lace, everyone embraces the white dress code with creativity and flair. This year, we spotted several dashing top hats, adding a touch of classic elegance to the modern cityscape.

This year’s Diner en Blanc also took place a month later than usual, meaning the autumn dusk descended earlier, adding another layer of enchantment to the proceedings. As darkness deepened, the magical moment of the sparklers arrived. Thousands of tiny flames erupted across the square, transforming the cityscape into a twinkling field of dancing fireflies. It’s a breathtaking sight that truly captures the spirit of collective wonder and celebration.

Our meal was utterly delicious; we opted for a pre-ordered charcuterie platter, which was perfectly curated for the occasion. However, we observed many participants meticulously packing their own elegant picnics, complete with gourmet dishes and beautiful table settings. Inspired by their dedication to the full experience, we’ve decided that next year, we too will embrace the tradition of crafting our own elaborate picnic spread. And in anticipation of that, I’ve developed the perfect dessert: these mini pavlovas, bursting with the vibrant flavors of lemon and coconut. They are fluffy, fun, yet inherently sophisticated – a dessert that will undoubtedly impress at any dinner party, not just Diner en Blanc. The meringues offer a delightful textural contrast, crispy on the outside and wonderfully chewy and marshmallowy on the inside. The lemon zest provides a bright, zingy tartness, beautifully balanced by the mellow, tropical sweetness of the coconut. It’s truly a taste sensation!

The Heavenly Pairing of Lemon and Coconut

The combination of lemon and coconut has long been a favorite in our family. Raymond’s mom creates an unforgettable lemon coconut custard pie, a testament to how perfectly these two flavors complement each other. The bright, acidic punch of lemon cuts through the creamy, sweet richness of coconut, creating a harmonious balance that is both refreshing and comforting. In these mini pavlovas, this match-made-in-heaven comes to life in a light, elegant form, allowing us mere mortals to savor every delicious bite. It’s a dessert that feels luxurious yet approachable, making it ideal for everything from a grand outdoor dinner party to an intimate gathering at home.

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Mastering Mini Pavlovas: Tips for Effortless Entertaining

At first glance, this recipe for Lemon Coconut Pavlovas might appear to have numerous steps and seem like a lengthy process. However, I promise it’s much simpler and more manageable than it looks, especially with a little strategic planning. The true beauty of pavlovas lies in their make-ahead potential, a significant advantage for any host. The meringue bases, the crisp foundation of these delightful desserts, can be prepared several days, or even weeks, in advance. This flexibility is a game-changer for entertaining. Why not take advantage and double the recipe? You can store extra meringues in an airtight container, ready to be transformed into these pavlovas or even a batch of this lovely Prairie Eton Mess with fresh fruit and cream.

Furthermore, both the tangy Lemon Curd and the luscious Coconut Whip can be prepared up to three days prior to assembly and kept chilled in the refrigerator. This advance preparation means that on the day of your event, or just before serving dessert, all that’s left to do is a quick assembly. This kind of stress-free entertaining is precisely what I love – allowing you to enjoy your guests and the occasion without being tied to the kitchen. These mini pavlovas are a testament to how thoughtful planning can result in an elegant, impressive dessert with minimal last-minute effort.

Lemon Coconut Pavlovas Recipe

For the Coconut Meringues:

• 2 large egg whites (reserve the yolks for the lemon curd!)
• Pinch of salt
• ½ cup (100gms) granulated sugar
• 1 teaspoon cornstarch or potato starch
• ½ teaspoon white vinegar or fresh lemon juice
• 2 tablespoons fine shredded unsweetened coconut

Meringue Preparation:

1. Preheat your oven to 350°F (175°C). This initial high temperature is crucial for setting the meringue quickly before it starts to dry at a lower temperature.
2. Prepare a large baking sheet: cut a piece of parchment paper to fit. Using a pencil, draw four four-inch (10cm) circles on the parchment, ensuring at least two inches of space between them for expansion. Flip the parchment paper over so the drawn lines are underneath; this prevents any graphite from transferring to your pristine white meringues. Place the prepared parchment on your cookie sheet.
3. In a very clean, dry bowl (preferably glass or metal, as plastic can retain grease), beat the egg whites with the pinch of salt using an electric mixer until they form soft, billowy peaks. Ensure there’s no trace of egg yolk, as fat prevents the whites from whipping properly.
4. Gradually add the sugar, one tablespoon at a time, continuing to beat on high speed. This slow addition allows the sugar to fully dissolve and integrate into the egg whites, resulting in a stable, glossy meringue. Beat until the meringue is thick, shiny, and forms stiff peaks that hold their shape. When you rub a small amount between your fingers, it should feel smooth, not grainy.
5. Gently fold in the cornstarch (which helps prevent cracking and keeps the interior chewy), the vinegar or lemon juice (an acid that stabilizes the egg whites and aids in creating a crispy shell), and the finely shredded unsweetened coconut. Beat just until they are well mixed in.

6. Divide the meringue mixture evenly among the four drawn circles on the parchment paper. Using the back of a spoon, carefully shape each one into a nest, creating a slight indentation in the center and making the base slightly smaller than the circle guideline. Remember that the meringues will puff up as they bake, so don’t overfill.
7. Place the cookie sheet in the preheated oven. Immediately reduce the oven temperature to 175°F (80°C). This low temperature is key to slowly drying out the meringues, rather than baking them, which creates the perfect crisp exterior and chewy interior.
8. Bake the meringues for 1 hour. After this time, turn off the oven completely. Without opening the oven door, leave the meringues inside to cool down gradually for an additional 30 minutes. This slow cooling prevents them from cracking and ensures they are thoroughly dried.
9. Once completely cool, your meringue bases are ready for immediate use. Alternatively, store them in an airtight container at room temperature for up to several weeks. Avoid refrigeration, as humidity can make them sticky.

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For the Lemon Coconut Curd:

• ¼ cup (60gms) organic, virgin coconut oil
• ¼ cup (50gms) granulated sugar
• Finely grated zest of 1 fresh lemon
• ⅓ cup (80ml) fresh lemon juice
• 2 egg yolks (conveniently, the ones reserved from the meringues!)
• 1 large whole egg

Curd Preparation:

1. In a medium-sized, heavy-bottomed saucepan, melt the coconut oil over medium heat. A heavy bottom helps distribute heat evenly and prevents scorching.
2. Once melted, whisk in the remaining ingredients in the order given: sugar, lemon zest, lemon juice, the two reserved egg yolks, and the large whole egg.
3. Continue to cook the mixture over medium heat, whisking constantly. This continuous whisking is vital to prevent the eggs from scrambling and to ensure a smooth, creamy curd. Cook until the mixture just begins to thicken and small bubbles start to form around the edges. It should coat the back of a spoon.
4. Remove from heat. Let the curd cool for about 5 minutes, stirring occasionally to prevent a skin from forming.
5. Transfer the warm curd to a heatproof bowl. To prevent a skin from forming on the surface, place a piece of plastic wrap directly onto the surface of the curd, ensuring it touches the entire surface.
6. Let cool completely at room temperature, then refrigerate until thoroughly chilled and set, at least 2-3 hours or overnight. This curd can be made up to 3 days in advance.

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For the Coconut Whip Topping:

• 1 cup (240ml) coconut cream, scooped from the top of a 398ml/14oz can of premium full-fat coconut milk that has been chilled
• 1 tablespoon granulated sugar
• 2 teaspoons white rum or 1 teaspoon fresh lemon juice (for flavor, optional)
• ¼ cup finely shredded unsweetened coconut
• Long-thread shredded coconut for garnish (optional)

Whip Topping Preparation:

1. The key to successful coconut whip is thoroughly chilling your can of full-fat coconut milk. Place the can in the refrigerator overnight, or at least for 8 hours. This allows the thick coconut cream to separate and rise to the top, solidifying.
2. Carefully open the chilled can of coconut milk. Using a spoon, gently scoop out only the thick, solid coconut cream from the top, being careful not to disturb the watery liquid underneath. (Don’t discard the watery coconut milk at the bottom! It can be frozen and used in smoothies, curries, or soups.)
3. Transfer the solid coconut cream to a mixing bowl. Whip the coconut cream with the sugar and your choice of white rum (for a subtle warmth) or fresh lemon juice (for an extra bright kick) using an electric mixer until it becomes smooth, light, and fluffy, similar to traditional whipped cream.
4. Fold in the finely shredded unsweetened coconut, mixing until just combined.

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To Assemble the Mini Pavlovas:

1. Just before serving, take your cooled meringue nests.
2. Generously spoon about ¼ cup (4 tablespoons) of the chilled Lemon Coconut Curd into the indent in the center of each meringue base.
3. Top the curd with an equally generous dollop of about ¼ cup (4 tablespoons) of the fluffy Coconut Whip.
4. For a beautiful presentation, garnish each pavlova with a sprinkle of long-thread shredded coconut. This adds a lovely texture and visual appeal.
5. Serve immediately to enjoy the perfect crispness of the meringue.

This recipe yields 4 exquisite mini pavlovas, perfect for sharing or savoring yourself.

Guten Appetit!

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