Mini Strawberry Pomegranate Pavlova

The dessert Pavlova was named after the Russian ballet dancer Anna Pavlova, as its light and airy pillows of meringue and cream evoke all the wonders of a floating dancer in her tutu. The Nutcracker is my favourite ballet, and I have literally been attending this performance since I was an infant! So this year, I pay homage to the Christmas classic with this elegant dessert. Gluten free, dairy free, and low in fat, you’ll feel as light as a dancer after devouring this delicacy. 

Mini Strawberry Pomegranate Pavlova

4 large egg whites at room temperature
1 cup caster sugar (fine sugar)
1 tsp apple cider vinegar
1/2 tblsp corn starch

1 can full fat coconut milk
2 Tblsp confectioner’s sugar
sliced strawberries for topping
pomegranate seeds for topping


1. Preheat the oven to 275F. Line a baking tray with baking paper.

2. Using a standmixer or electric mixer, whisk the egg whites on high until they form soft peaks. A tablespoon at a time, slowly add in the sugar (if you add it all at once, the egg whites will not stay light and fluffy!) You will now have glossy stiff peaks, also known as, meringue!

3. Once you have stopped beating the egg whites, sprinkle the vinegar and corn starch over top and fold in gently with a metal spoon (this also prevents the egg whites from losing their stiffness).

4. Spoon 8 small mounds of the meringue onto the baking paper and smooth into small circles, leaving the centres slightly lower than the sides.

5. Bake for 30mins. Then turn off the oven, and allow the pavlovas to cool for another 45mins, with the oven door slightly ajar (this is a very important step!)

Whipped Coconut Cream

As a dairy replacement, I whip coconut cream to get a heavenly substitute. 

1 can full fat coconut milk, cooled in the fridge
2 Tblsp confectioner’s sugar


1. Turn the coconut milk can upside down, and open it around the bottom. There will be a milky liquid at the top, and pour this away. At the bottom of the can will be left the coconut cream – a thick white cream.

2. Spoon the coconut cream into a standmixer or bowl, and whisk on high until it becomes thick and creamy. One tablespoon at a time, add the confectioner’s sugar to the cream. Whisk for another 2mins.

I learnt how to make whipped coconut cream from showing great detail on the process.


Spoon whipped coconut cream on top of the mini pavlovas and top with strawberries and pomegranate seeds.

Makes 8 Pavlovas.

Today I’m Strawberry-Pomegranate-Pavlova ready in a cosy Norwegian inspired ensemble.

I’m wearing:
RayBan sunglasses, knit scarf I made, Dale of Norway sweater,
Dolce & Gabbana bag, Joseph leather leggings, Jonak Paris boots

Shop My Look!



Founder Haute Appetite. @ElizabethMinett


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Haut Appétit is a digital lifestyle experience to discover Elizabeth Minett's personal style, dessert recipes, and beauty tips. A guide to satisfy an 'it' girl's appetite for life.


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