**** PICTURES COMING SOON ****
I do love a good pav, don't you? The deliciously crunchy and light texture combined with the richness of cream and the natural sweetness of fruit. Absolute dessert perfection. Luckily for us low fodmappers, pavlova is naturally wheat and dairy free. Hoorah. The toppings however, are often a different story. Boooo. Well, not anymore! Today, I bring you a tropical inspired dairy and gluten free pavlova, just brimming with mouth watering coconut cream, pineapple and passionfruit! Prepare to have your metaphorical socks knocked off at this one.
I do stress, however, that just because it is low FODMAP, doesn't mean you should go all Chuck Norris on it. There is quite a high sugar content (this can aggravate your gut if eaten in high quantities) and coconut cream is recommended to be consumed in small amounts (around 2 tablespoons). So take it easy, and enjoy in small amounts.
Tropical Pavlova (Low FODMAP, Gluten Free & Dairy Free)
Makes 1 pavlova
4 egg whites
1 1/2 tsp white vinegar
2 tsp vanilla extract
pinch of salt
4 tbsp boiling water
4 tbsp cornflour
Coconut whipped cream (recipe here)
1 can of sliced pineapple or freshly sliced pineapple
Passionfruit dessert topping or passionfruit pulp
- Preheat oven to 120˚C. Cover oven tray with baking paper.
- Place ingredients for pavlova into warm bowl and beat until very stiff.
- Spoon mixture onto oven tray and shape to your liking. Bake for 2 hours. Turn off oven and leave pavlova in oven for at least 5 hours (preferably overnight) to dry out.
- To serve, spread coconut whipped cream over surface of pavlova, top with pineapple chunks and drizzle passionfruit topping over top.