HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaramelised Pineapple & Pear Pavlovas With Mint Cream & Toasted Coconut
Caramelised Pineapple & Pear Pavlovas with Mint Cream & Toasted Coconut

Caramelised Pineapple & Pear Pavlovas with Mint Cream & Toasted Coconut

4 steps | Dessert | Serves 4+

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Finish your dinner off with a sweet surprise! Load up these fruity delights with caramelised pear, pineapple and mint cream. Sprinkle with toasted coconut for added crunch and it's a light and fresh dessert that is sure to please.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time20 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

shredded coconut

(ContainsSulphitesMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)



1 tin

pineapple slices

1 packet



1 bunch


1 packet

meringue nests


Not included in your delivery

20 g



1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1250 kJ
Fat20.7 g
of which saturates14.3 g
Carbohydrate25.1 g
of which sugars24.8 g
Protein2.4 g
Sodium40 mg
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Heat a large frying pan over a medium-high heat. Add the shredded coconut and toast until golden, 2-3 minutes. Transfer to a bowl.


Drain and finely chop the pineapple slices. Cut the pear into small chunks. Return the frying pan to a medium-high heat. Cook the pineapple and pear until lightly browned, 4-6 minutes. Add the butter and brown sugar and cook until golden brown and sticky, 2-4 minutes. Transfer to a bowl and set aside to cool for at least 5 minutes.


In a large bowl, whisk the longlife cream until soft peaks form and almost doubled in size, 3-4 minutes. Pick and thinly slice the mint leaves. Add 1/2 the mint to the cream and gently stir to combine. TIP: For the perfect soft peaks, whip until the cream just clings to the whisk or beater when lifted. TIP: If you don't have an electric beaters, use a hand metal whisk.


When you are ready to serve, dollop a spoonful of mint cream on each meringue nest and top with the caramelised fruit. Sprinkle with the toasted coconut and remaining mint.