When heat waves roll through, there's nothing quite like a light, refreshing dessert to cool you down and add an element of fun to post-dinner festivities. As someone who strongly prefers fruity desserts over chocolate – a hill I’m willing to die on – these delicious Coconut Sugar Pavlovas hit the spot every time.
Yes, the Coconut Sugar Pavlovas are the ideal summer treat, but don’t let their beauty and elegance intimidate you. With less than three hours of combined prep and cook time, they’re surprisingly easy to make. Along with being packed with flavor, this is why they’ve become my go-to dessert when it comes to hosting dinners or bringing dessert to dinner with friends.
The pavlova itself is a textural wonder. With perfectly crisp edges, a reliably chewy top and a creamy and fluffy center, every bite is lovely. But it’s the flavor profile that sets this dessert apart and brings me back to this recipe every time I’m looking to bake something fun.
The light and airy meringue – with notes of vanilla and hints of coconut sugar – creates a sweet and heavenly base, and the juicy summer blueberries shine through in this recipe, perfectly complementing the pavlova’s texture.
Topped with coconut whipped cream, the tangy blueberry compote and Purely Elizabeth Blueberry Hemp Ancient Grain Granola, one bite transports my guests from my Boulder kitchen to a sun-drenched porch overlooking endless blueberry fields.
There’s something particularly magical and nostalgic about baking and spending a summer evening sharing a delicious dessert with your loved ones, and these pavlovas are more than just a dessert. They’re an impressive celebration of the beauty and simple pleasures of summer – a testament to the fact that sometimes, the most delightful things in life are also the simplest to create.
This recipe serves six, making it ideal for a small gathering, but after making it – and falling in love with the pavlovas – you’ll be eager to double it so you can have more than one.
I hope you enjoy! xx Elizabeth
