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Blueberry, peach and coconut pavlova smash
Makes: 6 - 8
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Blueberry, peach and coconut pavlova smash
Recipe by Anna Glover
Our delicious blueberry, peach and coconut pavlova recipe will be a smash hit at a summer party
Makes: 6 - 8
Prep time: 35 minsTotal time:
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Nutritional information (per serving)
Calories
535Kcal
Fat
27gr
Saturates
16gr
Carbs
66gr
Sugars
65gr
Fibre
4gr
Protein
6gr
Salt
0.2gr
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Anna Glover
Anna is our former Creative Food Editor, and a cookery writer and food stylist. She loves a challenge and is known for whipping up interesting flavour combinations. She’s still in search of the best pizza in the world
See more of Anna Glover’s recipes
Ingredients
- 4 peaches, stoned and cut into wedges
- 1 tbsp flavourless oil, such as vegetable or sunflower oil
- 50g blueberries
- 3 tbsp coconut flakes, toasted
For the meringues
- 4 large egg whites
- 225g caster sugar
- 1 tsp vanilla extract
- 2 tsp cornflour
- 1 tsp white wine vinegar
For the peach purée
- 2 ripe peaches, halved and stoned
- 2 tsp icing sugar
- 1 tbsp lemon juice
For the blueberry compote
- 100g blueberries
- 50g caster sugar
- 2 tbsp lemon juice
- ½ tsp vanilla extract
For the coconut cream
- 300ml whipping cream
- 1 tsp vanilla extract
- 150ml coconut yogurt
Step by step
Get ahead
Make the meringues up to 5 days ahead, store in an airtight container, or freeze. Assemble the pud up to 30 mins before eating.
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For the meringues, preheat the oven to 150°C, fan 130°C, gas 2. Whisk the egg whites on a medium speed for a few minutes until light, fluffy, and doubled in size. Turn the mixer to medium-high and add the sugar, 1 tablespoon at a time, beating well between each addition and making sure it’s completely incorporated before adding the next. Keep mixing until the meringue is thick, glossy and holding stiff peaks. Whisk in the vanilla, cornflour and vinegar until incorporated.
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Line a large baking sheet with baking paper and spoon on the meringue in 6 large dollops. Cook for 1 hour, then open the oven door a fraction, turn off the heat, and leave to cool completely (about 2 hours).
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For the peach purée, blend the peaches, icing sugar, and lemon juice together in a small blender or processor. Push through a sieve into a bowl and cover with clingfilm.
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Put all the blueberry compote ingredients in a small pan and cook on a medium heat until the blueberries break down and the sugar dissolves to make a thick, syrupy sauce, about 4-6 minutes, stirring frequently. Leave to cool to room temperature.
- Heat a griddle pan to medium high and brush the peach wedges with the oil. Add to the pan and sear for 2-3 minutes on each side until lightly charred. Wait until they release themselves from the pan before turning (don’t move them too quickly or they will stick). Transfer to a plate to cool.
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Whip the cream and vanilla until it just holds soft peaks. Add the coconut yogurt and whisk again briefly.
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On a large platter or tray, add the meringues, smashing some of them up as you go. Dollop over the coconut cream, blueberry compote and peach purée, being quite random with where the mixture falls. Scatter over the blueberries, grilled peach wedges and toasted coconut flakes, to serve.