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Mango, Macadamia and Coconut Pavlova

Ingredients

Coconut caramel

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1 cup caster sugar

½ coconut cream

2tbs butter

50g white chocolate

1 Coles Pavlova Base

600ml Cream, whipped

2 mangos, cheeks removed, peel and sliced

½ cup macadamia nuts, roasted and chopped

¼ cup shaved coconut, toasted

50g white chocolate

Method

In a saucepan add the sugar and cook until it reaches a golden caramel colour. Add the coconut cream and stir into the caramel, stir until smooth. Add in the butter and chocolate and mix in until smooth. Allow to cool.

Top the pavlova with cream. Drizzle over a layer of the cooled caramel and sprinkle over some of the roasted macadamia nuts.

Add the mango slices to the top of the pavlova then top with the macadamia nuts, coconut and a drizzle more caramel.

Shave over the white chocolate and serve.

CHOCOLATE, CHERRY & COCONUT PAVLOVA

SERVES 6-8

Recipe By Courtney Roulston

A quick & easy alternative Pav topping to the usual fresh fruit combo. Inspired by Cherry ripe!

Prep time: 20 minutes

Cook time: 5 minutes

Ingredients

1 Coles Finest Pavlova wreath base

300ml Coles thickened cream

1 teaspoon vanilla extract

½ cup shredded coconut, toasted, plus extra to serve

100g dark chocolate, melted and cooled slightly

2 cups fresh cherries, pitted

Method

Step 1. Whip the cream and vanilla together until soft peaks.

Step 2, Place the pavlova base onto a serving platter then top with the vanilla cream.

Step 3. Scatter half the coconut on top of the cream then arrange half the fresh cherries over the top and drizzle with the dark chocolate.

Step 4. Top with remaining fresh cherries and scatter with remaining coconut before serving.