Gluten Free Pina Colada Pavlova Recipe
It is my opinion that to be a great cook you don’t need to know how to cook “everything” – you just need to have a few really great basic recipes that can be modified with a few ingredient changes to create a plethora of really great spin-off recipes. One of those recipes, especially for the gluten free cook, is pavlova. That’s where this Gluten Free Pina Colada Pavlova recipe comes in.
Pavlova is a meringue base that is crispy on the outside and lusciously marshmallowy on the inside. It is topped with some type of cream and fruit. From there, the possibilities are endless.
You can make chocolate pavlova topped with whipped cream and raspberries. Fruity pavlova topped with lemon curd and kiwis and strawberries. Peanut butter and jelly pavlova topped with whipped peanut butter and grapes. The possibilities are only limited by your imagination.
This Gluten Free Pina Colada Pavlova recipe, is a classic egg white meringue with coconut flakes folded in and topped with rum-spiked whipped cream and skillet roasted pineapple. If you are in need of a tropical vacation and it is not on the horizon, this will certainly do in a pinch!
- 4 large eggs whites from cage free pasture eggs
- 1 cup sugar
- 1 teaspoon gluten-free pure vanilla extract
- 1 teaspoon lemon juice
- 1 tablespoon corn starch
- 1 cup coconut flakes divided use
- 2 tablespoons butter
- 1 whole pineapple peeled, cored, and cut into 1-inch pieces
- ¼ cup brown sugar
- 4 tablespoons rum divided use
- 1 cup heavy cream
- 1 tablespoon powdered sugar
Preheat oven to 300 degrees. Take a piece of parchment paper and draw a circle about 9 or 10 inches on one side. Place the paper, drawn side down on a baking sheet.
Beat egg whites until soft peaks start to form. Gradually beat in the sugar, one tablespoon at a time. Beat until stiff and glossy. Beat in the vanilla, lemon juice, and cornstarch. Fold in ¾ cup of coconut flakes.
Spoon the mixture onto the parchment paper and, with the back of a large spoon, spread the meringue out to fill the circle and make a well in the center. Put in the oven and immediately reduce the temperature to 250 degrees. Bake for 1 hour. Turn off the oven, leave the oven door ajar and let the meringue cool in the oven.
Melt the butter in a large skillet over medium heat. Add the pineapple and cook, stirring once or twice, for 6-8 minutes or until starting to brown. Remove the pineapple from the skillet, add the brown sugar and 3 tablespoons rum and cook until bubbly, about 1 minute. Take off the heat, return the pineapple to the pan, stir to coat and let cool.
Beat the cream with the powdered sugar and 1 tablespoon rum until soft peaks form.
Spread the cream over the cooled meringue and top with the pineapple. Top with the remaining 1/4 cup coconut flakes.
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