This pavlova recipe, by nutristionist Sophie van Kempen, uses coconut sugar and apple cider vinegar for a healthy twist on a traditional pavlova recipe. She has also substituted coconut yoghurt for cream or ice-cream but feel free to play around to find something that suits your taste!
6 egg whites (keep the yolks for your breakfast omelette)
3 tbsp rapadura or coconut sugar
2 tsp cornflour
1 tsp apple cider vinegar
250g coconut yoghurt
150g frozen mixed berries
sprinkle with pistachios or flaked almonds
- Preheat oven to 120’C. Line a baking tray with baking paper. It is a good idea to grease the baking paper with butter and dust with some cornflour to help with removing the pavlova once cooked.
- Use an electric beater to beat the egg whites until soft peaks form.
- Add 1 tbsp of sugar at a time beating until dissolved. Meringue should thicken and become glossy.
- Add cornflour and vinegar at the end and beat until just combined. Spoon the meringue mixture onto the baking tray in a round shape using the back of a spoon.
- Bake for approximately 1.5 hours. Check pavlova after 1 hour to make sure it isn’t cooking too quickly. Once cooked it will be slightly brown and dry to touch. Turn off oven and leave pavlova inside with door ajar for 2 hours or until cooled.
Top with coconut yoghurt and seasonal fruit. Fresh fruit is always best but frozen berries will also work well. Dust with icing sugar and serve.
You will find many of the ingredients in this recipe at your local Wholehealth Discount Drug Store and Healthfoods pharmacy.
Find more recipies by Sofie on her website www.healyourgut.net