Gluten & Dairy-Free Christmas Pavlova Wreath Dessert

You can’t really go past a good ol’ pav for a Kiwi Christmas. Twisting tradition a little, this mini pavlova wreath is a real crowd-pleaser with it’s pretty little play on the standard pavlova. You’ll be pleasing those with food intolerances also, as with it’s whipped coconut cream in place of standard cream, this winning combo perfectly caters for both dairy & gluten-free diners. And did I mention that it was a total breeze to throw together? Easy, quick and foolproof recipes are always the cherry on top at this time of year!

Serves 8

Gluten-free and Dairy-free


A pack of 8 store-bought mini individual pavlovas

1 400 ml can of full-fat coconut cream

1/2 teaspoon of vanilla essence

1 tablespoon of icing sugar

Punnet of strawberries

Punnet of blueberries

Handful of freeze-dried raspberries

Handful of fresh mint

Any other fresh fruit you would like to decorate with


  1. The most important step to preparing this dessert is ensuring that you put a can of full-fat coconut cream in the fridge the night before you want to make the dessert. In order to separate the coconut milk from the coconut cream, this step is vital for perfectly whipped coconut cream.
  2. The following morning, get the can of coconut cream out of the fridge. Scoop out the coconut cream only (it will have hardened at the top in the fridge overnight) from the can and put it into a bowl. Reserve the coconut milk/water for use in smoothies another time!
  3. With a handheld beater, beat the coconut cream with vanilla and icing sugar until light and fluffy.
  4. Next, assemble the individual pavlovas on a chopping board. I recommend doing this step on a different plate or platter to that which you’ll be serving, as the process can get a bit messy!
  5. Scoop a spoonful of coconut cream onto the top of each pavlova and gently spread evenly over the top. Be careful not to push down too hard as the pavlovas can crush easily!
  6. Next, randomly place chopped strawberries, blueberries, crushed raspberries and torn mint leaves on top. Feel free to get creative with any other seasonal toppings too.
  7. Once you’ve decorated all of them, arrange them into a wreath shape on the platter or platter that you would like to serve them on.

Nutritional Bite: Coconut cream – Coconut cream is a great alternative to us in place of full-fat milk or cream for those who are lactose intolerant or dairy-free for any reason. It is very high in saturated fat, and so should only be used in moderation throughout the diet. It makes a great base for a dairy-free whipped cream in this recipe. Enjoy!