Mini Vegan Pavlovas with Coconut Cream & Passionfruit Curd

This post and recipe were created for #FreakyFruitsFriday. I received product from the sponsor company, but all opinions are my own.

These Mini Vegan Pavlovas are an elegant yet simple dessert. Crisp aquafaba meringue nests are topped with fluffy coconut whipped cream and a silky passionfruit curd.

Hi friends and happy Friday! This is my final contribution to #FreakyFruitsFriday, and I’m excited to share a favorite: Mini Vegan Pavlovas with Coconut Cream and Passionfruit Curd. I’d been wanting to make a vegan pavlova for a while, and when passionfruit arrived in my Melissa’s Produce box, I knew it was time. Traditional pavlovas often feature passionfruit, so I created a vegan version featuring aquafaba meringue, light coconut whip, and a bright passionfruit curd. These small desserts are airy, sweet, and tart—the aquafaba meringue turned out wonderfully.

One of the most common questions I get as a vegan baker is, “What do you use instead of eggs?” The answer depends on the recipe. For cakes I often use flax eggs (ground flaxseed mixed with water) or chia eggs. In dense quick breads the fruit can provide structure without added egg replacer. But for meringue-style recipes the standout replacement is aquafaba—the liquid from canned chickpeas. It may sound odd, but aquafaba whips up similarly to egg whites and worked beautifully for these mini pavlovas.

After solving the egg replacement, I chose toppings that would complement the meringue. Passionfruit delivers a vibrant tartness, but fresh passionfruit can be pricey. Passionfruit curd concentrates the flavor, stretching three fresh fruits into a jarful that topped six pavlovas with extra left over. I replaced traditional whipped cream with coconut whipped cream for a rich, dairy-free finish. The result is a dessert that feels indulgent without eggs or dairy.

Check out our #FreakyFruitsFriday recipes for today!

Blood Orange Bars by Kelly Lynn’s Sweets and Treats
Buttermilk Passion Fruit Poundcake with Blood-Orange Glaze by Kate’s Recipe Box
Dragon Fruit and Blood Orange Salad with Pecans by Hezzi-d’s Books and Cooks
Freaky Fruit Cocktails by Karen’s Kitchen Stories
Gluten Free Blood Orange Cupcakes with Passion Fruit Frosting by Frugal & Fit
Grilled Beef Salad with Kiwano Dressing by A Day in the Life on the Farm
Kiwano and Blood Orange Smoothies by Blogghetti
Mini Vegan Pavlovas with Coconut Cream and Passionfruit Curd by The Baking Fairy
Muhallebi (Middle Eastern Milk Pudding) by Culinary Adventures with Camilla
Passion Fruit & Blood Orange Curd Tart by Savory Moments
Passion Fruit Coconut Loaf Cake by Strawberry Blondie Kitchen
Passion Fruit Lemonade by Jonesin’ For Taste

I hope you’ll try these mini vegan pavlovas—they’re light, crisp, and full of flavor: tender meringue shells, creamy coconut whip, and tangy passionfruit curd. They are best assembled just before serving so the meringue stays crisp.

More #FreakyFruitsFriday creations

Vegan Coconut Lime Trifles with Tropical Fruit Salad
Autumn Harvest Bowls with Blood Orange Tahini Drizzle

{meringue recipe adapted from VeganStars}

Mini Vegan Pavlovas with Coconut Cream and Passionfruit Curd

Crisp aquafaba meringue nests topped with coconut whipped cream and a bright passionfruit curd.

Prep Time
2 hrs

Cook Time
45 mins

Total Time
2 hrs 45 mins

Course:
Pastry

Servings:
12

Author:
Valentina | The Baking Fairy

Ingredients

for the mini pavlovas
2 cups aquafaba reduced to 1 cup
1 ½ cups granulated sugar
½ teaspoon cornstarch
½ teaspoon vanilla bean paste
for the passionfruit curd
3 fresh passionfruits
½ cup granulated sugar
¼ cup nondairy milk (almond milk used)
3 tablespoon cornstarch
2 tablespoon water
1 tablespoon vegan butter
for the coconut cream
1 can coconut cream chilled overnight
2-3 tablespoon powdered sugar

Instructions

Chill the can of coconut cream in the refrigerator at least overnight so the solids separate and firm up.
Make the reduced aquafaba and chill it overnight as well.
To reduce aquafaba, pour about 2 cups into a small saucepan and simmer over medium heat until reduced to 1 cup. Cool and store in an airtight jar in the refrigerator overnight.
When ready to bake, preheat the oven to 250°F (120°C).
Place the chilled, reduced aquafaba in the bowl of a stand mixer fitted with the whisk. Add the cornstarch.
Whisk on low-medium until foamy, then increase speed to high until thick and fluffy. Add the granulated sugar gradually, a spoonful at a time, until fully incorporated. Mix in the vanilla bean paste. The meringue should be glossy, stiff, and marshmallow-like.
Line two baking sheets with parchment or silicone mats. Using a spoon, form twelve small meringue nests (six per sheet). Make them relatively tall and not too wide, as they will spread while baking.
Bake for about 40–45 minutes. Turn the oven off, crack the door open, and let the pavlovas cool completely in the oven to avoid cracking.
While the pavlovas bake, prepare the passionfruit curd. Combine passionfruit pulp, sugar, and nondairy milk in a small saucepan and heat over medium.
Whisk the cornstarch into the water until smooth, then add to the passionfruit mixture. Stir and heat, whisking frequently, until it bubbles and thickens.
Remove from heat and stir in the vegan butter. Let the curd cool slightly before using.
Just before serving, make the coconut whipped cream. Open the chilled can and scoop the solid cream into a bowl, leaving the liquid behind. Discard or save the liquid for another use.
Beat the coconut solids with a hand or stand mixer until smooth. Add powdered sugar and beat until light and airy, like whipped cream.
Assemble the pavlovas right before serving to keep them crisp. Spoon or pipe coconut whipped cream into each nest, then top with a dollop of passionfruit curd. Garnish with fresh berries if desired. Enjoy!