Egg whites
Cream of tartar
Granulated sugar
Cornstarch
White vinegar
Coconut extract
2% M.F. vanilla Greek yogurt
Coconut milk (the solid part)
Dried coconut flakes
Various melons (canary, cantaloupe, honeydew, watermelon)
Papaya
Preheat the oven to 175 °F (80 °C).
Draw a 8″ (20 cm) circle on a piece of parchment paper.
Mix the egg whites with the cream of tartar. Whip until you get soft peaks. Then, slowly incorporate the sugar while beating at high speed.
Whip until you get firm peaks, then add the cornstarch, vinegar, and coconut extract.
Spread out the meringue on the parchment paper. The edges should be thicker and higher so that the center is hollow (for the toppings).
Bake in the oven for 2 hours, turn off the oven and let cool completely.
Finally, assemble the pavlova 30 minutes before serving.
In a large bowl, mix together the yogurt, coconut milk fat, and dried coconut flakes.
Place in the center of the meringue.
Using a melon baller, make about thirty melon balls and add them on top of the yogurt mix.
Finally, garnish with mint leaves and serve.
