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!
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
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!
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