Meringue Nests With Red Papaya and Whipped Coconut Cream
Prep time
Total time
An easy way to bring a taste of the tropics to your table with Australian papaya. #aussiepapaya
Recipe type: Dessert
Serves: 6
  • 6 meringue nests (either store-bought or homemade)
  • 1 400ml can of full-fat coconut cream or coconut milk, refrigerated overnight
  • 2 tablespoons powdered sugar, or to taste
  • ½ teaspoon pure vanilla extract
  • 1 ripe Australian red papaya, skin and seeds removed, flesh cubed
  • Shredded coconut
  1. Just before serving, remove the chilled coconut cream or coconut milk from the refrigerator. Turn the can upside down and open it. Drain out all of the coconut water. Scoop out the solidified cream and place into the bowl of a stand mixer (or a medium bowl, in which case you can use a hand mixer). Whisk until fluffy. Add the powdered sugar to taste, and the vanilla extract. Whisk again to incorporate. More detailed instructions, as well as step-by-step photos, on this can be found at Oh She Glows.
  2. Place meringue nests on serving plates. Place a scoop or two of coconut cream into the nest (depending on how much of the cream you'd like and how big your nest is). Drop a few cubes of the red papaya on top of the cream, then sprinkle the papaya with shredded coconut. Serve immediately.
Note that the prep time does not include chilling the coconut cream or coconut milk in the refrigerator overnight.
Recipe by sweetest kitchen at