About Tori Avey

Thanks for stopping by! I am fascinated by the story behind the food – why we eat what we eat, how the foods of different cultures have evolved, and how yesterday’s food can inspire us in the kitchen today. Read more...

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  1. Vicky says

    5 stars
    I just made this of tonight’s seder and although I haven’t tasted the whole thing together, all the components look and taste perfect. I hadn’t read the comments before making, but now I see that many others had the same problem I had with grainy, lumpy pudding. I had to toss my first batch and on my second attempt it came out exactly right. Here’s what I did. Started with the egg yolk and slowly whisked in the sugar/cocoa mixture over medium heat until it was too thick to mix and was stuck inside the whisk. Then I drizzled in just enough of the water/coconut milk mixture so that it was easy to mix and came out of the whisk. I continued to alternate the dry and the wet (ending with the wet) whisking constantly until smooth. Once all the ingredients were incorporated, I continued cooking (and stirring constantly) for 5 minutes. Came out velvety smooth.

  2. Sarah says

    4 stars
    This turned out quite beautifully! The meringue was perfect! A great texture, nice and crisp. The pudding came out a little grainy (as happened to another commenter), but once it was poured over the pavlova and served, you really couldn’t tell. I’m not sure if the sugar didn’t melt properly, or I got scrambled eggs… I wasn’t really able to mix the egg yolks with the sugar and cocoa, as it wasn’t enough liquid to really dissolve it. Until I added the coconut milk/water mixture, I wasn’t able to really stir the pudding. I also cooked much longer than 5 minutes and still didn’t feel as though it had set, but it did once I put it in the fridge. If I attempted this again, I might do it over a double boiler so the heat would be gentler. The caramel sauce was delicious but made way too much and needed a pinch of salt for my taste. I think overall the one big improvement I would make would be to make these individual. We were only 4 people, didn’t eat the whole thing and it felt kind of wasted, because how do I keep it, now that the pudding is soaking into the meringue? I think it would be really easy to make little individual pavlovas and top them only as needed. Even though the meringue wouldn’t be as good the next day, it’s probably still better than soggy meringue! Overall though, a delicious K for P dessert that didn’t taste K for P!

    • Tori Avey says

      Great feedback Sarah, thank you for sharing the detailed comment– I’m sure it will help others in the future. Chag Sameach!

  3. Jaime says

    4 stars
    This looks so tasty. My son is allergic to dairy, so this recipe looks awesome. My question is this: do you used canned coconut milk or the boxed version in the refrigerated section?

  4. Alissa says

    Excellent recipe!! Just curious tho, which brand of full fat coconut milk is kosher for Passover? I haven’t been able to find one yet & would love to try this for Shabbos. 🙂

  5. Amanda says

    4 stars
    I made this for passover to night.
    Everybody loved it. I made a couple of changes.
    I did not make the caramel sauce as I ran out of time. So I cut up some fresh strawberrys, blueberrys and raspberrys and arranged them on top of the chocolate,it was very tasty..

    • Jackie @ Domestic Fits says

      Hi Barbara! The pudding and caramel sauce an easily be made three days ahead and store in separate air tight containers in the fridge. The pavlovas can be made the day before, but they are not as good. I would make the pavlovas the day you want to serve them. It’s pretty rich, it serves about 8.

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