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Rhubarb and Kaffir Lime Mini Pavlovas with Coconut Cream

These mini pavlovas with rhubarb, kaffir lime, and coconut cream were developed with a Passover Seder in mind.

There are many Passover-friendly desserts. Last year I made Ottolenghi-style chocolate almond tea cakes that are flour- and baking powder-free, and I also made mini pavlovas topped with whipped cream, tangerine curd, and fresh berries—both chametz-free. The challenge is creating a dessert that works at the Seder itself: it must be chametz-free and pareve (non-dairy) so it can follow a meat course. The meringue base is naturally pareve, but whipped cream and butter-based curds are not. That prompted me to explore dairy-free alternatives that still deliver the creaminess usually expected on pavlovas.

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Pavlova toppings usually provide both creaminess and tartness to balance the meringue’s sweetness. The creamy element can be tricky to replace, but whipped coconut cream is an excellent non-dairy alternative. Not all coconut creams whip equally well, so choosing a suitable brand helps; for these pavlovas I used Thai Kitchen coconut cream, which whipped reasonably well when chilled. Refrigerating the cans overnight and following basic whipping tips will give a light, fluffy texture.

For a tart contrast, there are many options: mango with a squeeze of lime would be lovely and bright, but I’m fond of rhubarb and wanted a citrus note that felt more exotic than lemon. The pairing of rhubarb and kaffir lime delivers a lively tartness and a fragrant citrus sharpness that complements the sweet, delicate meringue and the richness of the coconut cream.

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mini pavlova rhubarb kaffir lime coconut cream

The tart rhubarb and the aromatic kaffir lime balance the meringue’s sweetness and the coconut cream’s richness, creating a pleasing harmony of flavors and textures. A further advantage is that both the meringues and the poached rhubarb can be made ahead, making assembly quick on the day you serve them.

Bonus: the meringues and poached rhubarb can be made ahead!

mini pavlova rhubarb kaffir lime coconut cream
Mini Pavlovas with Rhubarb, Kaffir Lime, and Coconut Cream
mini pavlovas rhubarb kaffir lime coconut

Mini Pavlovas with Rhubarb, Kaffir Lime, and Coconut Cream

These mini pavlovas — at least the meringues — are adapted from How To Be a Domestic Goddess by Nigella Lawson.

Ingredients

Meringues

  • 4 large egg whites (about 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:

  1. Preheat the oven to 350°F.

  2. Line two baking sheets with parchment paper.

  3. Using an electric mixer, whisk the egg whites with the salt until they form firm (but not dry) peaks. Add the sugar gradually, a spoonful at a time, until the mixture is glossy and holds stiff peaks. Fold in the cornstarch, vanilla, and white wine vinegar.

  4. Pipe nine 4-inch mounds of meringue onto the prepared sheets (five on one sheet, four on the other). Use the back of a spoon to create a shallow indentation in the center of each mound.

  5. Place the sheets in the oven, reduce the temperature to 300°F, and bake for 30 minutes. Turn off the oven and leave the meringues inside for an additional 30 minutes to dry slowly.

  6. Transfer the meringues to wire racks to cool. When completely cool, store in an airtight container for a day or two.

Make the poached rhubarb:

  1. Halve or quarter the rhubarb lengthwise depending on thickness, then slice into 2-inch batons.

  2. Combine the water, sugar, and kaffir lime leaves in a saucepan and bring to a boil. Reduce to a simmer and cook for 10 minutes.

  3. Add the rhubarb to the simmering syrup, bring briefly to a boil, then remove the pan from the heat.

  4. Let the rhubarb steep in the syrup as it cools. Once cool, remove pieces with a slotted spoon. Store in an airtight container in the refrigerator for 2–3 days if making ahead.

Make the whipped coconut cream:

  1. Open the chilled cans and scoop out the thickened cream that has risen to the top, reserving the liquid beneath.

  2. Place the solid cream in a chilled mixing bowl and whip with an electric mixer until light and fluffy. Add a little of the reserved liquid if needed to reach a smooth consistency, then whisk in the superfine sugar to taste.

Assemble the pavlovas:

  1. Just before serving, spoon a couple of tablespoons of whipped coconut cream into the center of each meringue. Top with seven or eight pieces of poached rhubarb per pavlova.

Recipe Notes

If you avoid corn products during Passover, substitute potato starch for the cornstarch in the meringues—it works equally well.

You can reserve the poaching syrup for another use, or simmer it down to a glaze and drizzle it over the assembled pavlovas.

If rhubarb or kaffir lime leaves are unavailable, try chopped mango tossed with lime juice for a bright alternative.

Brands of coconut cream vary; refrigerating the cans overnight and choosing a brand known to thicken well will improve results.

For added texture, sprinkle toasted coconut flakes over the finished pavlovas.