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.