Pavlova is the national dish of both Australia and New Zealand. Both countries claim (and have argued) to have created this dish in honor of the Russian ballerina Anna Pavlova on one of her tours to the countries in the 1920s. It is popular in both countries and to make it paleo, it requires a little work. There are several varies of the real thing, but this paleo version resembles a bit more of a meringue, or marshmallow depending on the sweeter of your choice. I realize that the use of palm (or coconut) sugar can be the subject of some debate amongst the paleo community, so I tried it both ways. Honestly, I preferred the coconut sugar method and I figure a once in a while desert treat with a little sugar probably won’t kill me compared to my past eating and drinking habits. Also, it’s tricky to make, so it’s not going in my regular desert rotation any time soon.


Paleo Pavlova

  • 4 egg whites
  • 1/8 tsp cream of tartar
  • 1 tsp vanilla
  • 1 cup coconut sugar, pulsed several times in food processor to make finer
  • 1  tbsp arrowroot
  1. Preheat oven to 400 degrees.
  2. Place the egg and cream of tartar in a stand mixer bowl, and beat until stiff.  Approximately 3-4 minutes.
  3. Then, add the vanilla extract.
  4. Whisk the sugar and the arrowroot together.
  5. With the mixer on medium speed, gradually add the sugar and cornstarch mixture until all ingredients are combined.
  6. Moumd the meringue on the baking sheet lined with parchment paper or a silpat in a round  shape approximately 6 inches in diameter. Reduce the oven to 200° and bake for one hour. Turn off the oven, leave the meringue in the oven until the oven cools completely.
  7. To assemble the Pavlova,p top with the coconut lime cream and arrange the fruit on top.
  8. Place the Pavlova on a decorative plate and sprinkle the lime zest over the Pavlova and around the edges of the plate.
  9. Use a serrated knife with a gentle sawing motion, to cut the Pavlova into slices.

Mixed berries

  • 1/2 pint fresh strawberries, hulled
  • And sliced
  • 1/2 pint fresh blueberries
  • 1/2 pint fresh raspberries
  • Honey to taste
  • Zest of lime
  • Lime juice
  • Zest of two lines for garnish
  1. Place the strawberries, blueberries and raspberries on a bowl.
  2. Add the honey, according to taste .
  3. Add the zest and juice of lime.
  4. Stir and  set aside.

Coconut lime cream

  • 1 -13.5 oz  can coconut cream, refrigerated overnight
  • 1 tsp vanilla
  • Zest of lime
  • Juice of lime

1.  Open the bottom of the can and drain the clear liquid.

2. Place the coconut cream in a mixing bowl and beat with hand mixer or stand mixer.

3. Add the vanilla and lime juice.

4. Beat until it is the consistency of whipped cream.

5.  Fold in the zest and refrigerate.

Pavlova with honey

  • 1/2 cup honey
  • 1/3 cup water
  • 2 large egg whites
  • 1/8 tsp salt
  • 1/1tsp ice water
  • 1/2 tsp vanilla
  • Candy thermometer
  1. Preheat oven to 400°.
  2. In a small sauce pan add the 1/2 cup of honey and the 1/3 cup of water.
  3. Do not stir.  Cook the honey water mixture over medium heat Until the syrup mixture reaches 235 to 240°. This is referred to as the hardball stage on a candy thermometer.  When the candy thermometer reads approximately 225°, beat the egg whites with the pinch of salt and half a teaspoon of ice cold water to soft peaks.  When the syrup reaches its correct temperature, immediately pour in a slw stream into the egg whites.  A stand mixer is best to use because you must continually beat the egg whites as the hot syrup is streaming into it.  Continue beating the egg whites until they are stiff and glossy and they have cooled completely.  Add vanilla and continue beating for an additional 2 minutes.   Mound the meringue on a baking sheet lined with parchment paper or silpat in a round shape to approximately 6 onches in diameter. Place in oven and reduce oven temperature to 200°.  Bake for 1 hour. Leave meringue in oven until the oven has cooled completely.
  4. To assemble the Pavlova,  place dollops of the coconut lime cream on top of the meringue and spread the fruit on top of it. Sprinkle lime zest all over the top of the Pavlova.


  1. The Pavlova will appear to have a light Coco coloring. That is because you have used the coconut sugar which is light brown.
  2. It is important that you do not open the oven door through the entire process. The meringue needs to dry  completely.
  3. Pavlova this should be made on a humid day.
  4. Wipe your mixing bowl and beater with vinegar before making meringue.