These mini pavlovas with rhubarb, kaffir lime, and coconut cream were developed with a Passover Seder in mind, but they are elegant enough for any spring celebration. Crisp-edged meringues, silky coconut cream, and gently poached rhubarb come together in a dessert that feels light, bright, and special without relying on flour or dairy.
There are more Passover-friendly desserts than many people expect. Flourless almond cakes, chocolate tea cakes, citrus curds, fresh fruit, and meringue-based sweets can all work beautifully when chosen carefully. The challenge is often not making a dessert without flour, but making one that also fits comfortably at the end of a traditional Seder meal. Since many Seders include meat dishes, a dairy dessert may not be suitable for guests who keep kosher and do not mix meat and dairy at the same meal. That makes a delicious chametz-free and pareve dessert especially useful.
Pavlovas are a natural starting point because the meringue itself is made from egg whites, sugar, a small amount of starch, vanilla, and vinegar. The issue usually comes from the toppings. Classic pavlovas are often finished with whipped cream, lemon curd, or other dairy-rich additions. This version keeps the best part of the dessert—the crisp shell and soft, marshmallow-like center—while replacing whipped cream with whipped coconut cream. The result is creamy, fragrant, and satisfying, with no need for butter or cream.
A good pavlova topping should do two things: add creaminess and bring enough tartness to balance the sweetness of the meringue. Whipped coconut cream handles the creamy element very well, especially when the cans have been refrigerated overnight so the thick cream separates from the liquid. Coconut cream brands can vary quite a bit, so choose one that is rich and thick rather than watery. If the cream is too firm after chilling, a small spoonful of the reserved coconut liquid can help loosen it while whipping.
For the tart element, rhubarb is an ideal choice. Its natural acidity cuts through the sugar in the meringue and the richness of the coconut cream. Poaching it briefly in a simple syrup infused with kaffir lime leaves gives the rhubarb a floral, citrusy aroma without overwhelming its sharp flavor. The rhubarb stays tender and jewel-toned, and the lime leaves add a subtle brightness that makes the whole dessert feel fresh and lively.
The balance is what makes these mini pavlovas so memorable. The meringues are crisp on the outside and soft within, the coconut cream is smooth and mellow, and the poached rhubarb adds tartness, color, and a gentle kaffir lime fragrance. Each portion is individually sized, which makes serving easy at a dinner party or holiday meal.
Another advantage is that the main components can be made ahead. The meringues can be baked and stored in an airtight container once completely cool, and the poached rhubarb can be prepared a day or two in advance. Assemble the pavlovas just before serving so the meringues keep their texture.
Mini Pavlovas with Rhubarb, Kaffir Lime, and Coconut Cream
These mini pavlovas are adapted from the meringue method in How To Be a Domestic Goddess by Nigella Lawson. They are crisp, tender, dairy-free, and topped with whipped coconut cream and fragrant poached rhubarb.
Ingredients
Meringues
-
4
large
egg whites (160 g) -
pinch
salt -
250
g
sugar -
2
tsp
cornstarch or potato starch -
1/4
tsp
vanilla extract -
1
tsp
white wine vinegar
Poached Rhubarb
-
200
g
sugar -
200
g
water -
250
g
rhubarb,
trimmed -
2
kaffir lime leaves
Whipped Coconut Cream
-
2
13.5 oz cans
coconut cream
refrigerated overnight -
1
tbsp
superfine sugar
Instructions
Make the Meringues
-
Preheat the oven to 350 F.
-
Line two baking sheets with parchment paper.
-
Using a handheld electric mixer or a stand mixer, whisk the egg whites with the salt until they hold firm, but not dry, peaks. Add the sugar gradually, one spoonful at a time, and continue whisking until the meringue is glossy, satiny, and holds stiff peaks. Sprinkle in the cornstarch or potato starch, vanilla, and white wine vinegar, then fold gently until combined.
-
Using a pastry bag fitted with a large round tip, or a plastic sandwich bag with one corner snipped off, pipe nine 4-inch mounds of meringue onto the prepared baking sheets. Place five on one sheet and four on the other. Use the back of a spoon to make a shallow indentation in the center of each mound.
-
Place the baking sheets in the oven, immediately reduce the temperature to 300 F, and bake for 30 minutes. Turn off the oven and leave the meringues inside the turned-off oven for another 30 minutes.
-
Remove the meringues from the oven and let them cool on wire racks. You can transfer the entire parchment sheet onto the rack for easier handling.
-
Once completely cool, store the meringues in an airtight container for at least a day or two.
Make the Poached Rhubarb
-
Cut the rhubarb stalks lengthwise in half if they are thin, or into quarters if they are thick. Slice the pieces crosswise into 2-inch batons.
-
Place the water, sugar, and kaffir lime leaves in a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes to infuse the syrup.
-
Add the rhubarb to the simmering syrup, bring it back to a boil, and immediately remove the pan from the heat.
-
Leave the rhubarb in the syrup as it cools, allowing it to soften and absorb the kaffir lime flavor.
-
Once cool, lift the rhubarb from the syrup with a slotted spoon. If making it ahead, transfer the rhubarb to an airtight container and refrigerate for up to 2 to 3 days.
Make the Whipped Coconut Cream
-
Open the chilled cans of coconut cream and scoop the thick cream from the top, reserving the liquid underneath.
-
Place the thick coconut cream in a large mixing bowl. Using an electric mixer, whip until smooth, light, and fluffy. Add a little of the reserved coconut liquid if the cream needs loosening. Whisk in the superfine sugar.
Assemble the Pavlovas
-
Just before serving, spoon a couple of tablespoons of whipped coconut cream into the indentation of each meringue. Top each pavlova with seven or eight pieces of poached rhubarb and serve immediately.
Recipe Notes
If you do not use corn products during Passover, substitute potato starch for the cornstarch in the meringues. It works just as well.
The leftover rhubarb syrup can be saved for another use. You can also return it to a boil for a few minutes to reduce it slightly, then drizzle a little over the assembled pavlovas.
If rhubarb or kaffir lime leaves are unavailable, chopped mango tossed with a little lime juice is a bright alternative.
Coconut cream varies from brand to brand. For the best whipped coconut cream, choose a thick, rich coconut cream and refrigerate it overnight before using.
For extra crunch, finish the assembled mini pavlovas with toasted coconut flakes.