This recipe was inspired by the decadent sweets found at late-night Asian dessert houses in San Francisco where airy cakes and shaved ices are drowned in syrupy fruits and enjoyed with milky teas. Our lighter version is a green tea-spiked meringue, dolloped with whipped coconut cream and sliced mangoes for a non-dairy taste of the East!
Mango Coconut Matcha Pavlovas
Recipe by Alyssa Noui
Makes five 4″ pavlovas, or 1 large 10″.
4 egg whites
1 cup sugar
½ tablespoon cornstartch
2 teaspoons matcha powder
1 teaspoon vinegar
1 can coconut milk (full-fat) chilled upside down in the fridge for 1 hour.
1 ripe mango, cut in ¼ inch slices
- *Make Pavlova the night before serving.
- Draw a 9-inch circle or five 4-inch circles on one side of parchment paper, then flip over ink side down onto a baking sheet.
- Preheat oven to 275 F.
- Whip egg whites in an electric mixer on medium until it become frothy, then increase speed to high until you reach soft peaks. Switch speed to low and add the sugar, cornstarch and matcha a little at a time. Increase speed to medium-high until you get stiff, glossy peaks. Quickly add the vinegar and turn off the mixer after incorporated.
- Spoon the meringue onto your drawn circle(s) and with the back of your spoon or spatula, make attractive swirls, keeping the meringue at least 2 inches high.
- Place sheet pan in oven and drop temperature to 350 degrees. Bake for an hour, then crack the door slightly, using a wooden spoon to keep ajar overnight to dry completely.
- When ready to serve, turn chilled coconut milk right side up and open. Pour out the water and spoon the set cream into a bowl. Whip until light and airy.
- Slice mango and garnish or use cute little bento/cookie cutters to make cute shapes.
- Spoon coconut cream on the meringue and top with mango slices.
If you love matcha, also try our Matcha Challah Bread. Enjoy!