By Jenn Bruer
Base Ingredients
6 egg whites (room temperature)
1/2 cup unpastuerized honey
1 tsp lemon juice
2 tbsp arrowroot powder
1/2 tsp vanilla extract
Topping Ingredients
2 cans refrigerated coconut milk (chilled for at least a few hours)
1 tbsp unpastuerized honey
1/2 tsp vanilla extract
1/2 tsp cinnamon
Fresh berries/fruit
Directions
- Preheat oven to 300
- Whip egg whites until soft peaks start to form
- While mixing, slowly add honey
- Continue mixing until stiff peaks form
- Mix in the arrowroot flour
- Mix in lemon juice and 1/2 tsp of vanilla extract
- Spread mixture onto a parchment lined cookie sheet in a circle and leave a slight depression in the middle for the topping later ( I usually draw a circle onto the parchment as a guide)
- Place in hot oven for 1 hour
- Cool on a cooling rack
- Once the coconut milk is chilled, scoop off the solid cream at the top of the can (do not use the liquid at the bottom of the can)
- Place in a bowl and whip on high speed
- Add 1 tbsp of honey, cinnamon, and remaining vanilla and continue whipping until a thick whipped cream like consistency
- Now spread the whipped coconut milk onto the cooled crust
- Serve topped with fresh berries
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