Paleo Classic Pavlova
Indulge in the refined elegance of a **Paleo Classic Pavlova**, a grain-free, dairy-free twist on the beloved dessert that showcases airy meringue crowned with vibrant, fresh toppings. Crafted with just four large egg whites and lightly sweetened by coconut sugar, this paleo-friendly pavlova is both indulgent and guilt-free. The addition of arrowroot powder ensures a crisp exterior and marshmallow-like center, while the tangy hint of lemon juice and fragrant vanilla extract elevate the meringue’s flavor. Finished with fluffy whipped coconut cream and a medley of juicy strawberries, plump blueberries, and aromatic mint leaves, this dessert is as stunning to look at as it is delightful to taste. Whether you're catering to specialized diets or seeking a healthier dessert option, this paleo pavlova is perfect for special occasions or everyday enjoyment—ready to serve in just under two hours.
Log this recipe in SnapCalorie
Recipe Information
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
Instructions
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.
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.
Once the sugar is incorporated, gently fold in the arrowroot powder, lemon juice, and vanilla extract until well combined.
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.
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.
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.
Once the meringue has cooled, spread the whipped coconut cream evenly over the entire surface.
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.
Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Calories |
1309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.9 g | 91% | |
| Saturated Fat | 62.1 g | 310% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 164.6 g | 60% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 145.3 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 1205 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
