Simple pavlova

Simple pavlova

By: The WellBeing Team

A simple pavlova recipes with a dash of fibre for good gut health



Prep time

Cook time




  • 4 egg whites
  • 1 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 tbsp cornflour
  • 300mL lactose-free whipping cream
  • 1 tbsp Kfibre
  • 350g sliced strawberries
  • Mint leaves, to garnish


  • Heat oven to 180°C and line a baking tray.
  • Beat the egg whites, gradually adding the coconut sugar 1 tbsp at a time until thick and glossy and all sugar has dissolved, about 10 mins.
  • Combine the vanilla, vinegar and cornflour in a small bowl. Add to the meringue mixture and beat on high for a further 5 mins.
  • Spoon the meringue onto the lined baking tray in the shape of a circle. Smooth the sides and top.
  • Place the pavlova in the oven and reduce heat to 100°C. Bake for 1 hour.
  • Turn the oven off and open the door slightly. Leave the pavlova in the oven until cold, or overnight. Once cool, carefully lift the pavlova onto a serving plate.
  • When ready to serve, whip the cream and Kfibre with electric beaters until stiff peaks form.
  • Spoon the whipped cream onto the pavlova and garnish with sliced strawberries and mint leaves.
  • Tip: Replace cream with the solids from 2 refrigerated cans of coconut cream (discard the liquid) for a delicious dairy-free alternative.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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