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Rhubarb and Kaffir Lime Mini Pavlovas with Coconut Cream

These mini pavlovas with rhubarb, kaffir lime, and coconut cream were developed with a Passover Seder in mind.

Passover-friendly desserts are more varied than many expect. Last year I made flour- and baking powder–free chocolate almond tea cakes, and I also made mini pavlovas topped with whipped cream, tangerine curd, and fresh berries—both chametz-free. The challenge for a Seder is that many of the most tempting desserts are dairy, and those who keep kosher don’t mix dairy and meat at the same meal. Since most Seders include meat dishes like brisket, the ideal dessert is both chametz-free and pareve (non-dairy). The meringue itself is naturally pareve, so I focused on replacing the usual dairy toppings. The result here is a pavlova that keeps the meringue but uses whipped coconut cream and a bright poached rhubarb accented with kaffir lime.

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Pavlova toppings typically add creaminess and a contrasting tart element to balance the sweet, crisp meringue. For the creamy component I use whipped coconut cream, which provides a rich mouthfeel and whips up light and fluffy when you choose the right product. Not all coconut creams behave the same when chilled and whipped, so opt for a brand known to separate firmly into cream and liquid when refrigerated. For the tart component I chose rhubarb—its natural tang plays beautifully against the sweet meringue—and brightened it with kaffir lime leaves for a fragrant, citrusy edge. The combination of rhubarb’s acidity and the kaffir lime’s aromatic lift balances the sweet, airy meringue and the lush coconut cream for an elegant, layered dessert.

A practical bonus: both the meringues and the poached rhubarb can be made ahead, so assembling these mini pavlovas just before serving is quick and easy.

mini pavlova rhubarb kaffir lime coconut cream
mini pavlova rhubarb kaffir lime coconut cream

The tart rhubarb and the aromatic kaffir lime leaf cut through the richness of the coconut cream and the sweetness of the meringue, creating a balanced, refreshing dessert that still feels indulgent.

Mini Pavlovas with Rhubarb, Kaffir Lime, and Coconut Cream

mini pavlova rhubarb kaffir lime coconut cream
Mini Pavlovas with Rhubarb, Kaffir Lime, and Coconut Cream
mini pavlovas rhubarb kaffir lime coconut

Mini Pavlovas with Rhubarb, Kaffir Lime, and Coconut Cream

The meringues here are adapted from How To Be a Domestic Goddess by Nigella Lawson.

Ingredients

Meringues

  • 4 large egg whites (160 g)
  • pinch salt
  • 250 g sugar
  • 2 tsp cornstarch (or potato starch)
  • 1/4 tsp vanilla extract
  • 1 tsp white wine vinegar

Poached Rhubarb

  • 200 g sugar
  • 200 g water
  • 250 g rhubarb trimmed
  • 2 kaffir lime leaves

Whipped Coconut Cream

  • 2 13.5 oz cans coconut cream refrigerated overnight
  • 1 tbsp superfine sugar

Instructions

Make the meringues:

  1. Preheat the oven to 350°F.

  2. Line two baking sheets with parchment paper.

  3. Using an electric mixer, whisk the egg whites with the salt until they hold firm (but not stiff) peaks. Add the sugar a spoonful at a time until the meringue is glossy and holds stiff peaks. Sprinkle in the cornstarch, vanilla, and white wine vinegar, and fold to combine.

  4. Pipe nine 4-inch mounds of meringue onto the baking sheets (five on one sheet, four on the other). Use the back of a spoon to make an indentation at the center of each mound.

  5. Place the sheets in the oven, reduce the temperature to 300°F, and bake for 30 minutes. Turn off the oven and leave the meringues inside for another 30 minutes with the door closed.

  6. Remove the meringues to cool on wire racks. You can transfer the entire parchment to the rack for easy handling.

  7. When completely cool, store the meringues in an airtight container for a day or two.

Make the poached rhubarb:

  1. Cut rhubarb lengthwise into halves or quarters depending on stalk thickness, then slice crosswise into 2-inch batons.

  2. Combine the water, sugar, and kaffir lime leaves in a saucepan and bring to a boil. Reduce to a simmer and cook for 10 minutes.

  3. Add the rhubarb to the simmering syrup, return briefly to a boil, then remove the pan from the heat.

  4. Let the rhubarb steep in the syrup as it cools.

  5. Once cool, remove rhubarb with a slotted spoon. If making ahead, refrigerate the rhubarb in an airtight container for up to 2–3 days.

Make the whipped coconut cream:

  1. Open the chilled cans and scoop out the firm coconut cream that has risen to the top, leaving the liquid behind.

  2. Whip the scooped cream in a large bowl until light and fluffy. Add a little of the reserved liquid if needed to reach the right texture, then beat in the superfine sugar.

Assemble the pavlovas:

  1. Just before serving, spoon a couple of tablespoons of whipped coconut cream into the center of each meringue. Top each with seven or eight pieces of poached rhubarb.

Recipe Notes

If you avoid corn products for Passover, substitute potato starch for the cornstarch in the meringues—it works equally well.

You can reserve the poaching syrup for another use, or reduce it briefly over heat and drizzle a little over the assembled pavlovas for extra sweetness and shine.

If you can’t find rhubarb or kaffir lime leaves, try chopped mango tossed with a splash of lime juice as an alternative topping.

Brands of canned coconut cream vary in performance; choose a brand that reliably separates when refrigerated so you can whip the solid cream easily.

For added texture, sprinkle toasted coconut flakes over the finished pavlovas.