Paleo Pavlova Nests (GF, DF, RSF)

by Elora Harre

For as long as we can remember, pavlova has been a part of our respective Christmas Feasts here at Nourish & Thrive. 

Having been without them for the last few years, we thought it was high time we developed our own recipe!

These ones are sweetened with coconut sugar, which gives it a darker appearance and more caramel like flavour. This photo was of our first attempt, because it was too dark to photograph our second - but our second recipe was much stronger in shape than these and held up much better. 

In all honesty, we wouldn't recommend making this into one large pav as it's likely to affect the structure and we couldn't be confident it would hold. This way, everyone gets their own mini pav nest that's crispy on the outside and gooey in the centre.

These pretty much must be made on the day of serving as they won't last too long unfortunately. So whether it's making them in the morning for your Christmas Lunch or in the early afternoon for your post-dinner indulgence - they need to be served as soon as they cool. Alternatively, once cooled you could immediately place them into the freezer then remove just before service if you did want to make ahead.

We opted to top these with coconut yoghurt and fresh berries since we're dairy free - but by all means go for the traditional toppings if it's something your gut can handle! We love these nests and know you will too!

Please note that all of the steps in this are necessary for the right finish - especially the time spent beating the eggs!


Paleo Pavlova Nests
Makes 6 Nests

1/2 cup Nourish & Thrive Organic Coconut Sugar
1 tbsp Nourish & Thrive Organic Tapioca Starch
4 Egg Whites, at room temperature
1/2 tsp Cream of Tartar
Pinch of Salt
1 tsp Apple Cider Vinegar
1 tsp Pure Vanilla Extract (or powdered vanilla bean)


Preheat your oven to 120c and place your oven rack in the centre of your oven. Line a baking sheet with baking paper and set aside.

Place your coconut sugar into a food processor along with your tapioca and process until powdered. Set aside.

In a large, clean bowl, add your egg whites, cream of tartar and pinch of salt. Using a hand mixer (this could be done more easily in a stand mixer if you have one!) beat for 1 minute until frothy.

Add your vinegar and increase the speed to high, beating for a further 6-8 minutes until glossy, and soft peaks are starting to form.

Turn your mixer down to a medium speed, and start adding your coconut sugar mixture very slowly. This is best done a tablespoon at a time. Once your sugar is added, increase the speed of your mixer back to high and beat until stiff peaks form. This whole process should take around 10 minutes. Finally, using a rubber spatula, fold in your vanilla gently until combined.

Fill a piping bag with a meringue (we used the largest star nozzle), and begin to pipe your nests. We started by building up a base circle with two layers of meringue, and then built up the sides on top to create the nest shape. You should be able to make 6 pavlova nests.

Place into the oven to bake for around 1 hour 20. It is important you do not open the oven during this time. Once time has elapsed, turn off your oven and again, do not open. Leave until completely cooled.

Once cooled, top with coconut yoghurt and your favourite fresh fruit. Serve immediately and enjoy!


Planning to make these this Christmas? Please don't forget to tag us! We LOVE to see your creations @nourishandthrivenz and #NourishandThriveNZ

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