Banana, coconut and caramel pavlova
19th December 2017

Banana, coconut and caramel pavlova

By Sara Photography by Emma

This recipe takes the classic pavlova and sends it to the Pacific Islands for a holiday. Fresh coconut shavings, banana and caramel sauce wrap around this pav’ like a lavalava.

For me the pavlova is synonymous with Christmas and I can just picture the 25th December this year: we are all still in short-sleeves and flip flops even though the sun has just gone down, we are a bit tipsy from drinking wine in the sun and a bit tired from Dad’s petanque competition. Mum and I will prepare dessert; it will be this version of the pavlova teamed with mum’s time-honoured, overly-boozy plum pudding and everyone will squeeze in a scoop of each after saying they can’t possibly eat another mouthful.



Serves 12
  • For the pavlova:
  • 6 egg whites, at room temperature
  • 2 cups caster sugar
  • 2 tsp white vinegar
  • 2 tbsp cornflour
  • 2 tsp vanilla essence
  • For the topping:
  • 150g palm sugar
  • 150ml water
  • 300ml cream
  • 3 bananas
  • Fresh coconut shavings


  • For the pavlova:
  • 1. Preheat your oven to 150ºC and line a baking tray with greaseproof paper.
  • 2. Beat the egg whites on high with an electric beater until stiff peaks form. Add sugar gradually in a slow stream whilst beating on high.
  • 3. Once all sugar has been added continue to beat for 10 minutes.
  • 4. Mix together the vinegar, cornflour and vanilla essence, decrease the mixer setting to medium-low and add the cornflour mix.
  • 5. Mix until combined.
  • 6. Draw a circle 25cm in diameter on the baking paper and spoon the mixture onto this circle in a cylindrical shape. Smooth the sides and the top and place onto the middle shelf of your oven.
  • 7. At this stage, turn the oven down to 125ºC and bake for 1 hour. Then turn the oven off and leave the pavlova in the oven to cool completely.
  • For the topping:
  • 1. Combine the palm sugar and water in a sauce pan and stir until the sugar has completely dissolved. Continue to simmer until the syrup thickens then remove from the heat and let it cool for a few minutes.
  • 2. Whip the cream into soft peaks and spread it over the top of the pavlova.
  • 3. Top with sliced banana and shaved coconuts then drizzle with the palm sugar syrup.


  1. Moya

    Oh wow!!!! How easy is this pav recipe????? Even I ( the official worst cook ever) got this right! Thank you.

  2. Sara

    Thanks for your comment! It is pretty easy but also comforting that any imperfections can be covered with lashings of cream, banana, coconut and caramel;)


  3. Suzanne

    I wish I could have been there to try this, it looks amazing! Definitely going to try this for the Christmas when I am home

  4. Sara

    Thanks for your comment Suze! I hope you are well x
    Great to hear you are coming home for Christmas – hope you see you then!

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